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1
It is very important that you use the best available chicken in the market, preferably organic, in order to get the best results.
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2
Roasted potatoes are a great side for this dish.
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Simply place raw potatoes underneath your chicken when roasting.
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They will be perfectly cooked when your chicken is ready.
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Take the chicken out of the packaging and rinse it thoroughly under cold running water and pat dry.
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Place the chicken in the refrigerator and let it dry for at least 12 hours, or until the chicken skin is somewhat dry.
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7
Take cheesecloth and form it into a small ball (a tennis ball size) tied up with butcher's string.
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8
Put the ball in a bowl with 2 teaspoons salt, the rosemary or thyme sprig, 1 marjoram sprig and the whole black peppercorns.
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9
Fill the bowl with water so that the water level is slightly above the cheesecloth ball and put it in the refrigerator for 12 hours.
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10
Preheat the oven to 250 degrees F.
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11
Take the chicken out of the refrigerator and make sure that it is completely dry.
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12
Rub the olive oil over the surface of the chicken and sprinkle evenly with the remaining 1 tablespoon salt.
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Loosen the skin over the breast and slide the remaining 2 sprigs marjoram under each side.
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Take the cheesecloth ball, squeeze out slightly the excess brine, and stick it into the chicken cavity along with the half lemon.
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15
Tie the legs together with butcher's twine.
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Place the chicken breast-side up on a baking rack and tuck the wings under the shoulders.
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Place the chicken in the oven and roast until the skin dries up and the salt becomes white, 15 to 20 minutes.
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18
Increase the temperature by 25 degrees every 15 minutes until you reach 375 degrees F. Continue this process until the chicken is cooked.
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19
To check the chicken for doneness, insert a thermometer into the breast part below the wings and read the heat.
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20
If the chicken has reached 165 degrees F and the skin is somewhat crispy, shut down the oven and let it rest for another 10 minutes.
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21
If you like to have crispier skin, turn on your broiler for 2 to 3 minutes until the skin gets darker.
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22
Cut the chicken into quarters and serve.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
