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.
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.
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.
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.
Roast chicken is my Sunday dinner-type comfort food. This is especially easy and turns out "elegant" with the thyme gravy. I think what makes it so juicy is that the salt makes the skin like a seal - it locks the juices in while it roasts, and leaves the skin perfectly crispy. The beauty is that you can make any gravy or side dish to go with this chicken; its only spice is salt, which goes well with everything! :D Score!
Yum! And super easy. Was my first time cooking a whole chicken and I will be making it again shortly. I stuffed with lemon (half ) . Two thumbs up!
I make a whole roasted chicken about twice a month, if not more. This is the best we've had! My husband requested to have this once a week, he loved it that much. This would be great for entertaining - easy and delicious.
I made this with an organic whole chicken and my picky family raved over it! Juicy, crispy crust and not a salty taste. Be sure to brush excess salt off the bird before cutting and plating, so it doesn't get into the rest of your meal.
* 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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