Whole Roasted Chicken with Salt Recipe

GAPS Legal Roasted Chicken with Salt Ingredients

  • Chicken

  • Salt, about 2 tbsp

  • Parchment Paper

  • Aluminum Foil

Directions for roasted chicken with salt

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.

Pour your salt into a bowl so you don’t contaminate the rest of the salt.

Rinse and pat dry chicken, inside and outside. Remove the giblets and set aside.

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

Rub salt all over the chicken, taking care to put salt inside the chicken cavity.

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

Rinse the giblets. Add the giblets to the inside of the cavity.

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.

Put in the oven.

After about 15 minutes, turn the oven down to 350.

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.

Remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer.

Simple-Roasted-Chicken-Recipe-Roast-Chicken-with-Salt-GAPS-Legal-How-To-Make-Chicken-On-GAPS-Whole-30-Chicken-Recipe

Let the chicken rest for 20 minutes.

Carve chicken. Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes  such as chicken salad or chicken soup.


Whole Roasted Chicken with Salt

Author:
prep time: cook time: total time:

ingredients:

  • Chicken
  • Salt, about 2 tbsp
  • Parchment Paper
  • Aluminum Foil

instructions:

How to cook Whole Roasted Chicken with Salt

  1. Preheat oven to 400 degrees. I like to start hot so that the skin cooks and then turn the oven down after it’s been cooking for 15 minutes so it holds the juices in.
  2. Pour your salt into a bowl so you don’t contaminate the rest of the salt.
  3. Rinse and pat dry chicken, inside and outside. Remove the giblets and set aside.
  4. Rub salt all over the chicken, taking care to put salt inside the chicken cavity.
  5. Rinse the giblets. Add the giblets to the inside of the cavity.
  6. Cover with unbleached parchment paper and tinfoil. You don’t want aluminum foil to touch your food. You can also use a dutch oven pan and omit the parchment paper/aluminum foil covering.
  7. Put in the oven.
  8. After about 15 minutes, turn the oven down to 350.
  9. After an hour, check the chicken temperature. Continue cooking chicken for an additional 45 minutes.
  10. Remove foil and parchment paper covering for about the last 5-10 minutes of cooking to brown up the skin. Chicken is done when it reaches 165 internal temperature on a meat thermometer.
  11. Let the chicken rest for 20 minutes.
  12. Carve chicken. Because of it’s plain flavor, it can be served alongside any other vegetable side. Or, after eating the skin warm, you can also let the chicken cool and use it in other recipes such as chicken salad or chicken soup.
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