Salt-Roasted Chicken

1. 1

   Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish.

2. 2

   Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.

3. 3

   Put oven rack in middle position and preheat oven to 500F.

4. 4

   Pat chicken dry, then rub skin with butter and put lemon slices in cavity.

5. 5

   Put chicken in a small roasting pan in oven and reduce oven temperature to 425F.

6. 6

   Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170F, about 50 minutes.

7. 7

   Let stand 15 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.