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Tuesday, March 9, 2010

Salt Rubbed Roast Chicken



When I began to explore the possibilities of blogging, one of the first sights I discovered and tracked was Wandering Chopsticks. In addition to fantastic recipes, the site provided invaluable information on how to start a blog. I probably wouldn't be here now if it weren't for that information. I again tapped into the blog before Bob and I left for Vietnam and began our travels through Southeast Asia. I can tell you now, that in my very humble opinion, this is the best collection of Vietnamese recipes that I've ever found. What is equally delightful are the wonderful Western recipes the site contains. Though I've made the requisite changes to legally call today's recipe my own, that simply wouldn't be true. The concept and execution belong to Wandering Chopsticks. I hope you'll take a look at her recipe for Basic Baked Chicken. Since finding her recipe, I no longer brine my chickens before roasting and rely, instead, on a salt rub to provide flavor and keep the chickens moist. This is very easy to do and the best part of it is that the technique can be used for turkeys as well. I love poultry prepared this way. Here is my adaption for salt rubbed chicken. I hope you'll give it a try. I know you'll be hooked if you do.


Salt Rubbed Roast Chicken...from the kitchen of One Perfect Bite, courtesy of Wandering Chopsticks

Ingredients:
1 whole chicken
1 teaspoon of coarse garlic salt per pound of chicken
1 teaspoon coarse cracked fresh black pepper
2 lemons, divided use
6 garlic cloves, smashed
1 teaspoon dried tarragon

Directions:
1) Rub chicken, inside and out, with garlic salt and black pepper. Place on paper toweling and sit at room temperature for one hour.
2) Squeeze juice of 2 lemons over chicken. Place lemons shells inside chicken with crushed garlic cloves and tarragon.
3) Preheat oven to 425 degrees F. Cook chicken, breast side down, for 20 minutes. Reduce oven temperature to 325 degrees F. Turn chicken breast side up and bake for about another hour, or until skin is crisp and golden. Remove from oven and let rest for 15 to20 minutes before serving. Yield: 4 servings.

You might also enjoy these recipes:
Orange Phoenix Chicken with Grilled Bok Choy - One Perfect Bite
Roast Chicken Thighs with Tomatoes and Herbs - One Perfect Bite
Lemon Herb Slow Cooked Chicken - One Perfect Bite

54 comments :

zurin said...

mmmmm that looks so awesome! wandering chopsticks is a great blog indeed.

KathyB. said...

I am making this tomorrow ( today?) for sure!I will check out Wandering Chopsticks blog too, thanks again Mary.

Debinhawaii said...

That is the most gorgeous color on a chicken ever!
;-)

Swapna said...

Hi Mary.. that chicken looks delish... and i love your blog

My Little Space said...

Hmm...mmm... the roasted chicken looks awesome! I wanted to grab the whole thing back to enjoy it at home. haha....

SUNFLOWERS8 said...

Hi Mary will be a pleasure to follow your recipes will take the opportunity to brush up on my English ^___^.
Kisses from Italy
Sonia

Selba said...

That's a beautiful roast chicken!!! *drools*

3 hungry tummies said...

Oh we had roast chicken last night too :) yours looks wonderful!

Joanne said...

I love brined chicken but I'm going to have to try this salt rub method. Especially if the salt is garlic salt!

Kim said...

I love the liberal use of garlic in this recipe. Not to mention, the coloring on this chicken is amazing.

Ashlie & Alfred said...

Nothing beats a good roast chicken, and that one looks absolutely perfect! We'll be trying this soon.

Lea Ann said...

This chicken looks amazing and thanks for the blog site. I'm heading over there right now.

Allie and Pattie said...

Well, snce I've learned to trust your word cmpletely, we're off to check out Wandering Chopsticks- thank you!
xoxo Pattie

Allie said...

The color on your chicken couldn't be any more perfect! I bookmarked wandering chopsticks, thanks for sharing!!

Debbi Smith said...

Wandering Chopsticks sounds great and so does this chicken. I love the picture! Thanks!

Sonia (Nasi Lemak Lover) said...

This salted roast chicken look delicious, earlier I did cook a salted chicken too, but my version was using rice cooker to cook, maybe you like to have a look later in my blog. I will bookmark this and cook it soon.

Big Dude said...

Looks simple and delicious.

Federica said...

adoro il pollo!! questo piatto รจ super! ciao!

noble pig said...

The color came out beautiful!

HT said...

Oh wow! You have a wonderful site and since I love to cook and try cook fresh, preferably organic produce I definitely will follow along!

The Apple Hill Adventurer said...

cool! I am roasting a whole chicken tonight after my run. It was nice to read this post before hand!

Trendsetters said...

very nice crispy chicken

Janine said...

Thank you!! I hate brining! And I love this idea!

Wandering Chopsticks said...

Awww, you are so sweet! Thanks for saying such nice things about me. I'm blushing! I didn't realize you were reading when you started your blog. I really must finish the series, but I sort of ran out of steam for finishing it.

It really wasn't my method since I cobbled together several other recipes as well. That's what cooking is all about.

Bob said...

Oh. Wow. That chicken is gorgeous.

Mary said...

Beautiful chicken! I'm a true believer in brining though and a hard headed bird to change - I don't generally brine smaller birds anyway. Interesting site - we have a very large Vietnamese population here on the Gulf Coast, so I see some familiar dishes for sure! Thanks for sharing that.

pigpigscorner said...

The chicken looks amazingly crispy! Love this, so simple and delicious!

Joie de vivre said...

Mary, this has beautiful color. The skin looks so crispy!

Andreas said...

Picture-perfect chicken. :)

Karen said...

The chicken sure does look good... I'm going to give it a try :)

The Diva on a Diet said...

This looks heavenly! Thanks so much for your interpretation of the recipe and the link to the original!

Velva said...

Mary, your salt rubbed chicken looks amazing-no doubt it is delicious.

The Blonde Duck said...

You know, I might actually be able to handle this.

Lori said...

I could be wrong but that chicken looks pretty happy.

I know I would be happy with this for dinner!

Claudia said...

You would turn a chicken into a work of art. Scrumptious.

Debbie said...

Thanks for providing this info on roasting the chicken. It looks delicious and I will definitely check out Wandering Chopsticks!

L'Chicken said...

Wow. I'm trying this. Rooster's vegetarianism is just going to have to take a back seat.

javapot said...

this looks too perfect, gorgeous and i'd imagine, very tasty too!

Chef Fresco said...

I wish I could keep up with and comment all of your wonderful posts! The chicken looks delicious!

ARUNA said...

That pic is enough to make anyone drool!!!

shahana said...

Awesome!!!!!nicely presented too

Mary said...

Javapot, I just wanted to welcome you to One Perfect Bite. I hope you'll visit with us often.

Hungry Dog said...

This looks delicious. I'm going to give it a try, thanks for posting. Fabulous picture too!

Jamie said...

It looks so perfect and tasty! The crispy skin is so apparent. The taste of salt, garlic and lemon is the best combination ever for chicken!

ReluctantYankee said...

Mary, I cannot WAIT to try this recipe :) Roasted chicken is certifiably a weakness for me - so excited! Thank you for sharing the great link as well.

♥ Kathy said...

I just love baked chicken

Mrs. L said...

I'm going to have to give this a try. I've been meaning to roast a chicken but really didn't want to brine it.

Lady Ren said...

This is pretty much exactly how I make my chicken. Every Friday. Then saturday I make the broth. The kids love it and of course I am happy to do it.

Vanillastrawberryspringfields said...

Oh dear sweet MAry,u have posted so muc since i last came here....am drooling over every recipe that have to catch up with....and to answer ue question...no am still posting on VSSF coz have a few drafts there ,infact jus did now ....and then will hop to BMS...VSSF is my baby but am already in love gearing up for BSM.....
cheers and wonderful day ...lemme go back to ur fantastic chicken roast for now.....

Couscous & Consciousness said...

Wow Mary, that chicken looks exceptional. I will definitely be trying this with our usual Sunday night roast chicken. Your blog is wonderful.

Rambling Tart said...

What a beautiful little chicken!!! The color is wonderful and the crispiness of the skin is palpable. Delish!

Shannon said...

now that looks DELICIOUS!!! Goodness.... I'm adding it to our recipe collection and hoping that my husband, the good cook in the family, will give it a try! THANK YOU FOR THIS. My mouth is watering... and thank you for stopping by my blog today!

S. said...

I'm definitely trying this out soon. If I could have made it today, I would have! *sigh*

Thanks for sharing the awesomeness.

Anonymous said...

Marie:
i made this for dinner tonight and it was amazing.

So crisp and tasty. Paired it with your rice pilaf which was another tasty dish.

Look forward to trying other recipes soon.

Denise Lamb

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