Make the best salt-baked whole chicken with irresistibly crispy skin and juicy meat, paired with buttery garlic potatoes—all in one pan and under 90 minutes. A rustic, flavor-packed oven recipe for any home cook.
Best Crispy and Easy Salt-Baked Whole Chicken
Course: MainDifficulty: Easy4
servings15
minutes1
hour480
kcal1
hour10
minutesBefore you begin, make sure you have a few essential tools on hand. You’ll need a large oven-safe baking dish or deep roasting tray that can hold both the chicken and the salt base. Aluminum foil is required for wrapping the potatoes, and kitchen towels are essential for properly drying the chicken—crucial for getting that crispy, golden skin. A measuring spoon will help you portion the butter, and if you have a meat thermometer, it can be helpful for checking doneness. This recipe is all about simple ingredients and rustic technique, so you won’t need anything fancy—just an oven preheated to 200°C (392°F), your hands, and a bit of patience.
This salt-baked whole chicken recipe is a celebration of old-school cooking with a modern twist. The salt acts as a natural barrier, sealing in moisture while allowing the chicken to roast to perfection with a beautifully crisp skin. Paired with foil-wrapped baby potatoes roasted with garlic and butter, this one-pan dish is as flavorful as it is effortless. Whether you’re hosting a casual dinner or looking for a comforting homemade meal, this recipe is a true kitchen staple that’s full of rich aroma, texture, and taste—all made with minimal cleanup.
Ingredients
1 whole chilled chicken (approximately 1300 g / 2.9 lbs)
1 tsp unsalted butter
1 kg (2.2 lbs) table salt
1/2 tsp freshly ground black pepper
4 medium new potatoes, unpeeled
4 garlic cloves, whole
2 tsp unsalted butter (divided, for potatoes)
Directions
- Preparation
Begin by preheating your oven to 200°C (392°F). In a large baking tray, evenly spread out one kilogram of table salt, creating a stable base for the chicken to sit on. Inspect the chilled whole chicken carefully, removing any remaining feathers or unwanted bits from the cavity. Rinse it under cold water and thoroughly pat it dry with clean kitchen towels. This step is crucial for achieving a crispy skin. Place the chicken breast-side up directly on the salt bed. Using a teaspoon, gently rub a small amount of butter—just about one teaspoon—over the surface of the chicken. Sprinkle the skin with freshly ground black pepper, and set it aside while preparing the potatoes.
- Cooking
Take four whole, unpeeled potatoes and rinse them thoroughly under water. Individually wrap each potato in a square of aluminum foil, placing one whole garlic clove and half a teaspoon of butter beside each potato before sealing the foil into tight packets. Arrange these foil-wrapped potato bundles around the edges of the salt-lined tray, close to the chicken but not stacked on top of it. Carefully place the tray into the preheated oven and bake for about 60 minutes, or until the chicken develops a deep golden-brown crust and the potatoes are tender when pierced with a knife.
- Finishing
Once baking is complete, remove the tray from the oven and allow the chicken to rest for at least 10 minutes before carving. This resting time allows the juices to redistribute and ensures moist, flavorful meat. The salt crust will have hardened slightly around the chicken, which helps intensify the flavor without making the meat salty. Peel back the foil on the potatoes carefully to release the aromatic steam, revealing the perfectly cooked flesh infused with garlicky butter. - Serving
Carve the chicken into portions and plate it alongside the soft, buttery potatoes. Spoon over any natural juices collected in the tray for extra flavor. Serve with a simple green salad or steamed vegetables if desired, and enjoy a rustic yet refined dish that brings out the best in minimal ingredients and honest cooking methods.
