Salt-Roasted Chicken

Photo: CN Digital Studio

Makes 4 servings
Active time: 15 min
Total time: 13 hr (includes overnight salting)
INGREDIENTS

1 (3 1/2-pound) chicken

2 1/4 teaspoons fine sea salt

1/4 teaspoon black pepper

1 tablespoon unsalted butter, softened

3 (1/4-inch-thick) lemon slices

Special equipment: an instant-read thermometer

INSTRUCTIONS

Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
Put oven rack in middle position and preheat oven to 500°F.
Pat chicken dry, then rub skin with butter and put lemon slices in cavity. Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes. Let stand 15 minutes before carving.