ROCK SALT ROAST CHICKEN
Categories Chicken Bake Christmas Easter Low Carb Low Fat Low Cal Low/No Sugar Wheat/Gluten-Free Mother's Day Dinner Lunch Spring Summer Healthy
Yield 6 people
Number Of Ingredients 6
Steps:
- Pre-heat your oven to 190C/375F Grab your chicken and place it into a baking tray. Chop your lemon into quarters and stick two segments up the chicken's butt. Peel and gently crush your garlic cloves with the side of your knife and stick those up there too, then your honey, then your other lemon segments. Drizzle olive oil over the outside of the chicken, just enough to make sure the whole thing is covered but not swimming in it. Sprinkle a really good pinch of your salt over the whole chicken and rub it over with your hands. A gentle massage, you're not exfoliating it! Throw the whole thing into the oven on the middle shelf and go about your business. Time will vary based on the size of your bird. You need 20mins per pound and then an extra 10-20 mins for luck. My standard chickens generally take around 2 hours. 10 mins before it's done, pull the tray out and spoon some of the delicious lemoney-garlicy-honeyed juice over the skin. It should be all sizzly and delicious by now but give it another 10mins to bronze.
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