Lemon Chicken Baked in a Salt Crust
A lemony chicken baked in a salt crust is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 chicken (ca. 1,2 kg)
- 3 kg sea salt
- Pepper (freshly ground)
- 1 untreated lemon
- 4 sprigs Rosemary
- 8 garlic cloves
- 3 tbsp olive oil
- 3 egg whites
- 2 tbsp coarsely chopped rosemary
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash and pat dry the chicken. Season the inside with a little salt and pepper. Wash the lemon, halve it, place it with rosemary sprigs and 4 unpeeled garlic cloves into the cavity, and tie the legs together with kitchen twine. Rub with olive oil and sear all over in a hot skillet.
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3.
Peel and crush the remaining garlic cloves. Mix sea salt with whisked egg whites, chopped rosemary, and pressed garlic. If needed add a little cold water until a firm but moldable salt paste forms. Spread one third on parchment paper on a baking sheet. Place the chicken on top and cover completely with the remaining salt mixture. Bake in the middle of the oven for about 70 minutes. Remove from oven and let rest another 10 minutes.
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4.
Break open the salt crust, e.g., with a spoonful or knife, remove it, and serve.
