Chicken on Salt

Chicken on salt is a whole roast chicken for lunch, dinner, holidays, and any time when a simple but impressive oven dish is needed. Chicken on salt is one of the simplest and most striking ways to bake a chicken. Salt steam surrounds the roasting bird and helps the crust form, so the result is a chicken with juicy meat and a well-browned skin.

The main ingredients work very directly in this recipe. Coarse sea salt forms the base for roasting and is essential here, because fine salt can make the chicken too salty. Oregano gives the inside of the bird an herby aroma, garlic adds depth, and bay leaf gives a familiar warm note that perfumes the chicken as it roasts.

The most important thing during cooking is to use coarse salt and to follow the two-stage roasting time. First, roast the chicken breast-side down at 180–190°C for 30–35 minutes so the heat can work evenly through the bird. Then turn the chicken onto its back and roast for another 15–20 minutes, until the chicken is fully cooked and the skin looks browned and appetising.

The swaps that make sense here are only for the aromatics inside the chicken. Oregano can be replaced with other herbs that suit roast chicken, such as rosemary or thyme, and the garlic and bay leaf can be adjusted to taste. The salt itself should not be replaced with fine salt, because the recipe specifically relies on a thick layer of coarse sea salt as the roasting base.

The best way to serve chicken on salt is to shake off the salt well and bring the chicken to the table with a simple side dish. Roasted vegetables are a natural match for chicken on salt. Rice and a salad of fresh greens also suit chicken on salt well and keep the meal balanced and uncomplicated.

Storage for chicken on salt is straightforward once the chicken has cooled. Keep the cooked chicken in a covered container in the refrigerator for up to 3 days. Reheat the chicken in the oven until hot, or serve the leftover chicken cold in slices, but do not keep the used salt for another recipe.

Questions about this recipe

How much salt do I need for chicken on salt?

Chicken on salt usually uses about 1 kg of coarse salt to fully cover the bottom of the baking tray. The coarse salt acts as a roasting base and is not measured like a regular seasoning for the chicken.

How should I place the chicken on the salt?

For this recipe, place the chicken on the salt breast-side down first. After 30–35 minutes at 180–190°C, turn the chicken onto its back and roast for another 15–20 minutes.

Why roast chicken on salt?

Roasting chicken on salt helps distribute heat evenly and absorb excess moisture. Roasting chicken on salt keeps the meat juicy and helps the skin become dry and crisp.

Do I need to soak the chicken in brine before roasting?

No, brining is not necessary for classic chicken on salt. Extra brine can make chicken on salt too salty.

What herbs go well with chicken on salt?

Oregano works well in this recipe, and rosemary or thyme also suit roast chicken. Garlic and bay leaf are also good aromatic additions for chicken on salt.

How do I keep chicken on salt tender and juicy?

Do not overcook the chicken, and follow the roasting times closely. Chicken on salt stays more tender and juicy when the chicken is removed as soon as it is fully cooked.