Ingredients
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 lemon, cut into wedges
- 4-5 sprigs fresh rosemary or thyme (optional)
- Freshly ground black pepper
- Pink Salt and Spices’ Himalayan rock salt cone (preheated)
Instructions:
Heat up the salt cone:
Preheat the oven to 400°F (200°C) and place the Pink Salt and Spices’ Himalayan rock salt cone inside. For about half an hour, let it heat gently. In order to prevent cracking, you should heat it slowly over an oven or grill.
Get the Chicken Ready:
- After giving the entire chicken a good rinse in cold water, blot it dry with paper towels.
- Apply olive oil all over the chicken.
- Combine the dried thyme, dried rosemary, dried oregano, paprika, onion powder, and garlic powder in a small bowl.
- Make sure the chicken is thoroughly coated by rubbing it with the spice mixture. Add freshly ground black pepper for seasoning.
Fill the Chicken:
- If using, stuff the chicken’s cavity with fresh sprigs of thyme or rosemary and lemon wedges.
Place the Chicken on the Salt Cone:
- On a baking sheet or grill rack, carefully set the hot Pink Salt and Spices’ Himalayan rock salt cone.
- Place the spiced chicken, breast side up, right on top of the salt cone. For the chicken to cook evenly, the salt cone will act as a basis.
Roast the Chicken:
- Transfer the baking sheet or rack with the chicken and salt cone into the preheated oven.
- Roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The cooking time may vary depending on the size of the chicken.
- If the chicken starts to brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
Rest and Serve:
- After cooking, take the chicken out of the oven and allow it to rest for ten to fifteen minutes before slicing. This promotes a moist and tender outcome by allowing the juices to redistribute.
- Slice the chicken, then either serve it straight from the salt cone or move it to a dish.
Clean the cone:
- Let the salt cone cool fully after using it. To get rid of any food residue, wipe it down with a moist towel. Do not immerse or soak it in water.
Tips:
Taste Variation:
- Feel free to change the herbs and spices to suit your tastes. The flavor can be further improved by stuffing the cavity with a few cloves of garlic or a dash of white wine.
Side Dishes:
- You can pair the roasted chicken with mashed potatoes, fresh salad, or roasted veggies, depending on your preference. The distinct taste that the salt cone adds goes well with a variety of sides.
Benefits of using Salt Cone:
- The chicken’s inherent flavor is enhanced without being overpowering by the Pink Salt and Spices Himalayan rock salt cone, which adds a rich, subtle flavor.
- The salt cone helps to tenderize the poultry, resulting in a juicy and succulent texture.
- You can have a healthy dinner by utilizing the salt cone to cut down on the amount of extra fats or oils that are needed.
Savor the rich cooking experience that comes with using a Pink Salt and Spices’ Himalayan rock salt cone, as well as the delicious results of this easy-to-make yet sophisticated dish!
