Chicken cooked in a salt crust
Chicken cooked in a salt crust combines tender, juicy chicken with aromatic herbs for a flavorful dish. The salt crust locks in moisture while creating a deliciously savory exterior.
Cook time 20 min
Prep time 60 min
Ingredients:
2 tbsp fresh thyme2 eggs
1 tbsp rosemary
2 tbsp lemon zest
2 garlic cloves
1 tbsp olive oil
4 chicken breasts
Chicken cooked in a salt crust is a unique and flavorful dish that preserves the tenderness and juiciness of the chicken while infusing it with aromatic herbs. This cooking method locks in moisture and creates a delicious, savory crust that is sure to impress your family and friends.
Instructions:
Preheat your oven to 375°F (190°C) to get it ready for the chicken.
In a small bowl, combine the fresh thyme and rosemary. Finely chop the herbs if they are not pre-chopped. Add the lemon zest and minced garlic cloves to the bowl. Mix everything well and then add the olive oil. Stir to create a fragrant herb paste.
Pat the chicken breasts dry with paper towels. Rub the herb mixture evenly over each chicken breast, ensuring they are well coated.
In a large mixing bowl, whisk the eggs until well beaten. Add the kosher salt and mix it into the eggs until the mixture resembles wet sand.
On a baking tray, spread a thin layer of the salt mixture to form a bed for the chicken breasts. Place the seasoned chicken breasts on top of the salt layer. Then, cover each chicken breast entirely with the remaining salt mixture, ensuring there are no gaps. Press the salt mixture firmly around the chicken to form a solid crust.
Place the baking tray in the preheated oven and bake for 40-45 minutes. The salt crust will harden and turn golden brown, sealing in the moisture and flavors of the chicken.
Once the chicken is done baking, remove the tray from the oven. Let the chicken rest in the salt crust for about 10 minutes. This allows the juices to redistribute within the meat.
Carefully crack open the salt crust using a small hammer or spoon. Remove and discard the salt crust pieces from each chicken breast. Brush off any excess salt from the chicken surface.
Slice the chicken breasts and serve them immediately. They should be juicy and infused with the flavors of the herbs and lemon zest.
Cooking chicken in a salt crust is not only a beautifully aromatic and flavorful technique but also a way to ensure incredibly moist and tender meat. The herbs and lemon zest infuse the chicken with a delightful flavor, making this dish a standout on any dining table. Impress your guests with this eye-catching and delectable recipe.
Chicken cooked in a salt crust FAQ:
Bake the chicken for 40-45 minutes in a preheated oven set at 375°F (190°C). This will allow the salt crust to harden and the chicken to cook thoroughly.
To ensure the chicken is cooked through, the internal temperature should reach 165°F (75°C). A meat thermometer inserted into the thickest part of the breast will give an accurate reading.
Yes, you can substitute other herbs like sage, oregano, or basil based on your preference. Just ensure they complement the flavors of the chicken.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain moisture.
A baking tray or dish that comfortably fits all the chicken breasts with enough space to allow for the salt crust is ideal. An area of at least 13x9 inches should work well.
Cooking Tips:
- Ensure the chicken is thoroughly dried before applying the oil and herb mixture to help the seasoning adhere better.
- When packing the salt crust, make sure there are no gaps or thin spots to maintain even cooking and proper moisture retention.
- Use a meat thermometer to accurately check the internal temperature of the chicken to avoid overcooking.
- Allow the chicken to rest for a few minutes after baking; this helps the juices redistribute, ensuring every bite is flavorful and moist.
Nutrition Facts
4 ServingsCalories 190kcal
Protein 30g
Carbohydrates 0.66g
Fiber 1.09g
Sugar 0.06g
Fat 9g
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