| | Salt-crusted baked chicken
Salt-crusted baked chicken
Salt-crusted baked chicken 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place the flour, salt and thyme in a bowl. Add the egg whites, 250ml of the water and half the olive oil. Stir until the dough comes together, adding remaining water if needed.
  2. Place on a lightly floured surface and knead for 2-3 minutes or until smooth. Shape the dough into a ball and cover with plastic wrap. Place in the fridge for 30 minutes, to rest.
  3. Meanwhile, preheat the oven to 200C/180C fan forced. For the herb and lemon butter, place the butter, parsley, tarragon, thyme and lemon rind in a small bowl and stir until well combined.
  4. Place the chicken on a work surface. Run your fingers under the skin of the chicken to loosen and create a pocket. Press butter mixture into the pocket and spread evenly to coat the chicken. Drizzle with remaining oil.
  5. Line a baking tray with baking paper. Roll the dough out on a floured surface large enough to fit over the chicken (about a 45 x 50cm rectangle). Place the chicken, breast-side down, on pastry.
  6. Fold the pastry over the chicken to fully enclose. Seal well. Turn over and place on the prepared tray. Bake for 1 hour 35 minutes. Set aside for 15 minutes to rest. Break the crust and discard. Carve chicken.
Time for preparing:
95 min.


  • 600g (4 cups) plain flour
  • 540g (2 cups) cooking salt
  • 1 tablespoon fresh thyme, chopped
  • 2 egg whites
  • 250-300ml water
  • 80ml (1/3 cup) extra virgin olive oil
  • 1.8kg whole chicken
  • Herb & lemon butter
  • 100g butter, at room temperature
  • 1/4 cup fresh continental parsley, chopped
  • 2 teaspoons fresh tarragon, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon lemon rind, finely grated