Whole Roasted Chicken in Salt Crust Recipe

Whole Roasted Chicken in Salt Crust Recipe

  • 1 (3 pound) chicken, rinsed and patted dry
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons unsalted butter
  • 2 shallots, chopped
  • 2 shallots, sliced
  • 1 teaspoon Morton® Coarse Kosher Salt
  • 2 cloves garlic, minced (see Tip)
  • 1/2 teaspoon fresh orange zest
  • 1/4 teaspoon ground black pepper
  • 1 whole orange, quartered and sliced
  • 1/4 cup Morton® Coarse Kosher Salt (for Top)
  1. Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton(R) Kosher Salt mixture, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken.
  2. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton(R) Kosher Salt.
  3. Roast uncovered at 425 degrees F for 50 to 60 minutes or until juices run clear and chicken is cooked through and internal temperature reaches 170 degrees F for white meat and 180 degrees F for darker meat. Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
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