Oven-Baked Crispy Salted Whole Chicken

Very tasty and tender, made from a minimum of ingredients. Crispy salted chicken baked whole in the oven will become a real decoration for the holiday table. Despite the fact that the chicken does not need to be additionally marinated, it turns out very aromatic, juicy, with a crispy golden crust!
cook time: 2h
Zoe Kendrick
Oven-Baked Crispy Salted Whole Chicken

Nutrition Facts (per serving)

155
Calories
12g
Fat
1g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt (pack) 1 kg
Honey 1 tbsp
Vegetable oil 1 tbsp
Lemons 1 pc
Chicken (whole carcass) 1.8 kg

Recipe instructions

Step 1

Step 1
How to bake whole crispy salted chicken in the oven? Prepare the necessary ingredients. Take fresh chicken, not flabby, the skin should fit tightly to the meat. Preheat the oven to 180 degrees in advance.

Step 2

Step 2
Wash the chicken and pat dry with paper towels. If there are any remaining feathers on the chicken, remove them.

Step 3

Step 3
In a bowl, combine liquid honey and vegetable oil and mix well until smooth. If the honey is candied, first melt it in the microwave or steam it.

Step 4

Step 4
Rinse the lemon thoroughly and dry. Make deep cuts all over the lemon with a knife so that the juice from it evaporates better while the chicken is baking.

Step 5

Step 5
Place a whole lemon into the prepared carcass. If desired, you can season the inside of the chicken with salt and pepper before adding the lemon.

Step 6

Step 6
Pour salt onto a baking sheet or baking dish and smooth it out.

Step 7

Step 7
Place the chicken, back side down, on the salt so that the juice flows out of it more slowly and the bird retains its juiciness. You can also tie the birdʼs legs together with kitchen string. Coat the top of the chicken with the honey-butter mixture. It is honey that will form a crispy golden brown crust on the chicken.

Step 8

Step 8
To prevent the tips of the wings and legs from burning, you can wrap them with pieces of foil. Place the chicken in an oven preheated to 180°C and bake for about 1.5 hours until golden brown. Periodically brush the bird with the remaining honey mixture from the bowl, because the juice that will flow out of the bird itself will be absorbed into the salt.

Step 9

Step 9
To check the readiness of the bird, pierce the meat with a knife: if the knife goes in easily and light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking. Bon appetit!

Additional rubrics

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