Salt-Roasted Spring Chicken

Name: Salt-Roasted Spring Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: Young rooster whole 1.1 lbs; Coarse salt 4.4 lbs; Rosemary 20 tsp; Marjoram 3 tsp; Parsley 1 ½ tbsp; Thyme 10 tsp; Sage 2 tsp; Bay leaves 0.4 oz; Ground white pepper 9 tsp; Pink peppercorn 2 tsp; Sun-dried tomatoes in oil 1.5 oz; Parsley 0.4 oz; Garlic 2 cloves; Lemons 1 slice; Extra virgin olive oil 0.7 tbsp; Sweet Paprika 1 ¼ tsp

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 45 min
Serving: 2
Note + resting time after cooking (at least 30 min.)

PRESENTATION

Salt baked chicken is a real gem from Italian kitchens. And look, the classic cottura al sale technique? It's usually for fish, but young chicken? Way way better. Italians are just so clever with this. Really, they’ve nailed how to keep things moist and flavorful. So instead of a simple sprinkle, the chicken gets wrapped in a thick salt crust. And listen, it's mixed with chopped herbs and whole peppercorns. It gives the salt and pepper chicken this bold punch. Every bite? Tender and satisfying.

Throw in some sun-dried tomatoes—adds a twist. It turns a simple bird into a main dish with this rich, savory kick. Seriously good. While it’s kinda like Italian roasted chicken, the salt here? It seals in all those tasty juices. Makes it super special. This salt crusted chicken—you don't see it every day. But it’s one of those Italian tricks—makes even a regular weeknight meal exciting.

The crust bakes up golden and hard. Crack it open and—boom!—reveals chicken that’s super juicy, never dry. The herb blend? Think rosemary, thyme, maybe a bit of sage. It’s got those classic aromas you'd expect from the best salt baked chicken recipes in central and northern Italy. And the sauce? Nope, none needed. It's all about pure, succulent flavor from slow roasting.

People usually pair this with roasted potatoes or veggies. Leftovers? Still delicious the next day. Swapping out the usual roast chicken for this salt roasted chicken? It's something special on the table with minimal effort. Maximum impact, for sure. Perfect for a Sunday lunch or casual get-together. Fits right in with Italy’s traditional, flavor-packed cuisine. And here's the thing: this dish is not just about eating. It is about experiencing a piece of Italian culinary tradition, turning a simple meal into a celebration. So so good.

INGREDIENTS

Young rooster 1.1 lbs (500 g) - whole

Coarse salt 4.4 lbs (2 kg)

Rosemary 20 tsp (20 g)

Marjoram 3 tsp (15 g)

Parsley 1 ½ tbsp (10 g)

Thyme 10 tsp (10 g)

Sage 2 tsp (10 g)

Bay leaves 0.4 oz (10 g)

Ground white pepper 9 tsp (20 g)

Pink peppercorn 2 tsp (10 g)

For Stuffing: Sun-dried tomatoes in oil 1.5 oz (40 g); Parsley 0.4 oz (10 g); Garlic 2 cloves; Lemons 1 slice

For Brushing: Extra virgin olive oil 0.7 tbsp (10 g); Sweet Paprika 1 ¼ tsp (5 g)

Preparation

How to prepare Salt-Roasted Spring Chicken

To prepare the salt-roasted spring chicken, start by chopping the aromatic herbs: first, the sage with parsley and marjoram 1, then the rosemary with thyme and bay leaf 2. Mix the chopped herbs with the coarse salt in a large bowl 3.

Also chop the white and pink peppercorns 4 and add them to the flavored salt 5, then mix well 6.

Proceed with the stuffing: place the spring chicken on the cutting board and insert the garlic cloves 7, lemon 8, and sun-dried tomatoes 9 inside.

Finally, add the parsley 10. Pour the oil and paprika into a small bowl 11 and mix with a brush 12.

Brush the spring chicken with the paprika oil, covering all parts well 13. Now take a cast-iron pot about 8 inches in diameter and cover the bottom with some of the flavored salt, then place the stuffed spring chicken 14 and cover it completely with the remaining salt 15.

Bake in a preheated static oven at 392°F for 45 minutes 16. After this time, remove from the oven and let cool at room temperature for at least 30 minutes, then you can remove the salt with a spoon 17 and serve your salt-roasted spring chicken 18!