Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning

I remember making this a few weeks ago and it was so good. We usually roast chicken similar to this but what stood out here was putting in the lemon inside the cavity. Such a brilliant idea! The fresh herb I used here was rosemary and I must say that each time I took a bite of this succulent roasted chicken, I couldn't help but go oooh as the taste was just wonderful and so was the gravy. Definitely a keeper! Thanks, FT! Made for Recipe Swap #30.

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I'm not providing stars because I adapted this recipe for a large chicken breast. A whole roast chicken is too much for just me & my hubby, let alone, I wouldn't know what to do with it. But, I used a seasoned salt I love and sprinkled all over while it was thawing all day in the fridge (I pulled it out a few times and re-sprinkled). I then mixed together prepared mustard, a little olive oil, fresh minced garlic, & paprika together. I put onions in the bottom dish, drizzled a little olive oil and dab some of the mustard mixture on them. I then brushed that onto the chicken breast and placed on top of the onions. I squeezed a half a lemon over it and sprinkled parsley on top, then stuck it in the oven. It turned out really good. Thanks French Tart for a keeper.

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Another incredible recipe! This was the juciest and most flavorful bird I have ever cooked. I am so used to brining and then filling the roasting pan with liquids, so while I watched it cook, I thought it might turn out dry, but it could not have been better! I didn't have time to salt the bird for the whole 8 hours, and even after only 4, the results were obvious. Thanks again!

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I was inspired to make this when I saw Annacia's beautiful photos of this on Photo Tag,and I filed it away in my cookbooks for a rainy day.Well,they forecast heavy rain storms for last weekend,so I decided to get on and finally try this recipe.I'm SO glad that I did. There really is nothing to this recipe,except a little advance planning (for salting),so not much of a difference,workwise, from a normal routine roast..but,and it is a BIG but..that is where the similarities end. This chicken has the most beautifully crisp and tasty skin,and the flavour of the meat itself is just glorious.Like Annacia said,the inclusion of the herbs,lemon and onion really does make a huge difference to the flavour of the meat. DH actually noticed the difference too,and commented on how gorgeous the chicken was,and the children gobbled it up. To say that we loved this is quite a serious understatement...I won't be cooking roast chicken any other way again.Thank you so much for posting this little gem.

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Where do I start? First I think that I need to say that this is without doubt the very best roast chicken I have ever made or eaten anywhere! I decided to make this for Christmas dinner back in Nov and kept looking at the recipe on and off for that month wondering what I'd gotten myself into. Christmas rolled around and as it was tagged for Photo Tag there was nothing for it but to forge ahead and I did. It is a lot easier than I had anticipated! ok, it takes awhile but most of that time is spent waiting. As my bird was still semi frozen on Christmas Eve I had to apply the salt crust early on Christmas morning and find a place for it back in the fridge. It sat there for 8 hours. I was quite surprised at how the crust clings to the chicken and found that to remove it all (if you wanted to) you would need to rinse it off. It took no time to apply the seasoning that was ready and waiting and there is nothing to cutting an onion and lemon in half and stuffing them inside. About the onion and lemon, I was truly amazed at how they flavored every bit of the chicken. I didn't try the drumstick but the pieces of breast and thigh that I tried were fully flavored, incredibly moist and tender. Every bite was your dream chicken dinner come true! I could not have chosen a better recipe for Christmas Dinner nor can I praise this highly enough. I just wish that I could give it 10 stars. Made for Santa's Secret in Photo Tag.

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