Recipe by Chef John
"This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out."
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1 (3 1/2) pound
whole chicken at room temperature
kosher salt, or as needed
chopped fresh thyme
water, or as needed
cold butter, cut into four pieces
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
My husband thought it was excellent. He said: ..."perhaps the best chicken I ever had!". I had followed your recipe without any change. Thank you Chef John.
well, I really mucked this recipe...I used sea salt instead of Kosher--didn't think it would make that much of a difference, but it did. The chicken came out greasy and way to salty tasting, and the jus is inedible. Sorry Chef-will try again using kosher next time! I don't think it is proper to give this recipe a rating until I follow it exactly so I will give it a 3 for now.
My family has always loved roast chicken, so I have made it for years. This recipe is the best I have ever made. The chicken was very juicy, and so tender. I even made the sauce, and could not believe how good it was and how incredibly simple it was to make. I was out of lemons so I substituted white wine vinegar and it was terrific! Chef John, another winner. Thanks for the video, it helps.
the chicken was magnificent. but for some reason, my sauce turned out way too salty. I'm wondering if I didn't blot out enough oil from the pan. will try again.
Delicious!,, And so easy! I followed it exactly and my husband and I both devoured it ! It was the juiciest chicken that I have ever tried and the easiest. The sauce was a perfect addition. Thanks Chef John!
We just finished supper and I must say, this is the moistest chicken I have ever cooked. It is a terrific recipe.
We love this recipe. So easy and so delicious!!!! Gravy also is remarkably tasty!!!!
Thank-you Chef John for another great recipe!!!!
We really enjoyed this chicken! I love making whole chickens and do so at least twice a month. This recipe was a nice change up from my usual rosemary and garlic roasted bird.
It did turn out rather salty, and I used coarse ground kosher salt - but it wasn't inedible salty. (and of course, I expected it to be salty!) I prepared this in my infrared oven which I believe helped the skin to crisp very nicely. The whole thing was a beautiful, uniform golden color. My husband, teenage daughter and I loved the sauce, but my young children didn't care for the lemon flavor of it, so next time I will try making it with white wine in place of the lemon juice. This recipe is a keeper that I will make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Salt Roasted Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 321
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