Salt-Rubbed Roast Chicken with Lemon & Thyme

READY IN: 9hrs
jrusk
Recipe by P48422

From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.

Top Review by Lizzie-Babette

Just as good (if not better) cold! This chicken recipe is really scrumptious, AND I ran into problems, as I had a very lean chicken, so not much basting juice. It was still incredibly succulent, moist, flavorful, and excellent to snack on! PetitFour, fabulous recipe - thanks!

Ingredients Nutrition

Directions

  1. Mix the salt, pepper and thyme.
  2. Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
  3. Refrigerate uncovered overnight or for at least 8 hours.
  4. Oven to 400 degrees F.
  5. Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
  6. Brush the chicken with some of the melted butter.
  7. Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
  8. The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
  9. Let the chicken rest for at least 10 minutes before carving.

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