Ultimate Sea Salt-Crusted Baked Chicken on the Stove

Ingredients

- 3 lbs whole chicken
- 3 cups sea salt
- 4 egg whites
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon black peppercorns
- 2 tablespoons olive oil

Instructions

1. Preparation
- Begin by removing the chicken giblets if present, and pat the chicken dry with paper towels.
- Let the chicken come to room temperature for about 30 minutes.

2. Salt Mixture
- In a large bowl, combine the sea salt and egg whites, mixing until the consistency resembles wet sand.
- Stir in the rosemary, thyme, and black peppercorns to add aromatic flavors to the salt crust.

3. Preheat the Stove
- Place a large cast-iron skillet on the stove over medium-high heat.
- Drizzle 2 tablespoons of olive oil in the skillet, heating until shimmering.

4. Coat the Chicken
- Thoroughly coat the chicken with the salt mixture, ensuring an even layer forms around the entire bird to seal in moisture and flavor. Avoid coating cavities.

5. Cook the Chicken
- Place the coated chicken in the heated skillet, breast-side up.
- Cover the skillet with a lid and cook on medium heat for PT1H10M (1 hour 10 minutes), maintaining a steady temperature.
- Use a meat thermometer to check for 165°F in the thickest part of the chicken.

6. Rest and Serve
- Carefully remove the chicken from the skillet using tongs and let rest on a cutting board for PT10M (10 minutes).
- Gently crack and remove the salt crust, brushing off excess salt from the surface.
- Carve and serve the chicken, garnishing with additional fresh herbs if desired.

Preparation & Cooking Times

- Preparation Time: PT30M
30 minutes
- Cooking Time: PT1H10M
1 hour 10 minutes

Total Time

- Total Time: PT1H40M
1 hour 40 minutes

Type of Dish

Dinner

Keywords

- Sea salt-crusted
- Stovetop chicken
- Rosemary thyme chicken
- Herb-infused poultry
- Salt-encrusted chicken
- Stove-baked chicken
- Flavorful bird
- Cast iron cooking
- Simple dinner recipe
- Gourmet chicken dish

Recipe Yield

- Feeds 4 adults

Calories

- 1600 calories (Entire dish)

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