Mom's "Famous" Salt-Baked Chicken

salt-baked-chicken
salt-baked-chicken

Some of you have asked what I eat on a day to day basis when I’m not making country specific dishes for WNTW. So I thought I would start posting about some of my own comfort and go-to foods. This is also an opportunity for me to post more content for you guys! I love to cook, and I’m always trying to create new things, and those just never see the light of day online!

This is a dish I grew up eating very often at my house. My mom would dry the chicken, rub it with salt, and let it bake. Whether you baste it or not, you get the perfectly salted chicken with the most amazing crispy skin. I always loved spooning the water mixed with chicken grease from the baking pan over my rice. And not just a little, but a several spoonfuls. Worth it.

Another great thing about this dish, it makes great leftovers (like my photo shows). This was the chicken breast, and we all know that chicken breast can get pretty dry if you try to microwave it. Well, luckily, if you reserve the pan drippings (which will coagulate) and put a spoonful or two over the chicken before heating it up, it basically revitalizes the meat in some magical way.

Do you guys want to see more of my random eats? Or should I stick to country specific dishes? Let me know!


Ingredients

  • 2-3 lbs whole chicken

  • Salt

  • 1 yellow onion (sliced)

  • 1 cup water

Instructions

  1. Preheat the oven to 425 F.

  2. Before starting anything, take out the giblets inside the chicken and rinse both outside and inside. Pat it dry with paper towels and then generously season the chicken, inside and outside, with salt. Set aside while you slice the onions into half rings.

  3. Place the vertical chicken roaster in the pan and spread the sliced onions over the entire baking pan. The size of the pan doesn’t really matter, but it needs to be big enough to support the chicken. Add about 1 cup of water to the baking pan. Finally, place the chicken on the roaster.

  4. When the oven is ready, roast the chicken for about 1 hour and 15 minutes. Rotate halfway through the time and baste with the juices from the baking pan or with oil.

  5. When done, take out of the oven and transfer to a cutting board. Careful not to burn yourself! Cut the pieces of chicken and set aside to serve with rice. I LOVE drizzling the pan juices over the rice.

Note: If you have leftovers and you’re worried about the chicken breast being too dry, put a spoonful or two of the pan juices (which will coagulate in the fridge) over the chicken breast and microwave. I’d recommend slicing / chopping it so the juices can really rejuvenate the chicken.

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 I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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