Some afternoons I spend so much time picking up after my 3- and 4- year-olds that I have no energy left for the kitchen. I’m not talking about cooking, I just cannot stomach the idea of having to clean up one more area. That’s when I resort to this recipe, which can be prepared in less than 5 minutes (plus cooking time) and will leave your counters absolutely spotless! Now how about a glass of wine?
- 1 medium chicken, whole, pounded and flattened (ask your butcher to do this for you)
- 6 pound kosher salt
- 3 sprig fresh rosemary
- Freshly ground black pepper
Preheat oven to 400°F. Pat chicken dry with paper towels. Make a 1-inch-deep bed of salt in a large baking pan. Place chicken in the center of the salt. Sprinkle with pepper to taste. Cover chicken completely with remaining salt, pressing it down with your hands. Sprinkle salt with a little water and roast for 1 ½ hours. Crack the salt crust with a mallet, and discard the pieces. The chicken will be moist and juicy and the skin crunchy—the salt will have absorbed most of the fat in the chicken’s skin!
GOES WITH: Slow-Baked Tomatoes.