Chilean salt roasted chicken, or pollo a la sal, is a whole chicken stuffed with onion and half a lemon, trussed, and roasted on a 1 cm bed of coarse salt at 180°C (356°F), turned halfway and browned at the end, for about 70 to 90 minutes in total. It takes 30 minutes of preparation and 90 minutes of cooking, and serves 6.
A simple roasting method that keeps the meat juicy and evenly cooked without drying out.
How to Make Salt Roasted Chicken?
The bed of salt acts like a natural oven, sealing in the juices, while the meat only absorbs the salt it needs. The chicken roasts breast up, is turned, and is browned again before carving.
Nutritional Information
Each serving of salt roasted chicken contains approximately 300 kcal, 38 g of protein, 15 g of total fat, 110 mg of cholesterol, 0 g of available carbohydrates, 0 g of total sugars, and 1,500 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Salt Roasted Chicken Recipe
Preparation: 30 minutes
Cooking: 90 minutes
Servings: 6
Ingredients
- 1 whole chicken
- 1 kg of coarse salt
- 1 lemon
- 1 onion
Instructions
- Preheat the oven to 180°C (356°F) for at least 10 minutes. Spread all the salt on a baking tray in a layer at least 1 cm (½ inch) thick. Rinse the chicken well inside and out under cold water.
- Stuff the chicken with the onion in pieces and half the lemon, and tie the legs with kitchen twine. Set the chicken on the salt breast side up and roast for 30 to 40 minutes, until the top of the breast starts to brown.
- Turn it over, brush off any salt stuck to it, and roast 30 to 40 more minutes. Turn it again, remove the stuck salt, and brown for about 5 minutes. Brush off any remaining salt, carve on a board, and serve right away.
Additional Tips
Buy it fresh
Buy the chicken the day you cook it and trim excess fat with a sharp knife.
Check the temperature
The thickest part of the thigh should reach 75°C (167°F).
Serve simply
Pair it with salads, white rice, or fries.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Small chicken, 1 to 1.2 kg | 60 to 70 minutes | Total time | Check the thigh |
| Medium chicken, 1.3 to 1.6 kg | 80 to 90 minutes | Total time | Check the thigh |
| Large chicken, 1.7 to 2 kg | 100 to 110 minutes | Total time | Check the thigh |
| Conventional oven without fan | 190°C (374°F) | About 15% longer | Rotate the tray |
Frequently Asked Questions (FAQs)
1. Won’t the meat be too salty?
No. The salt forms a crust that works like a natural oven, sealing in the juices, and it does not penetrate beyond the surface.
2. Can I reuse the salt?
Only for similar salt roasted dishes. Let it cool, remove any fat, and store it airtight, though it gradually loses its ability to form a crust.
3. How do I adjust the time for size?
It depends on the weight. The thickest part of the thigh must reach 75°C (167°F); always check with a thermometer.
4. How do I adapt it for an oven without a fan?
Raise the temperature to 190°C (374°F), rotate the tray every 30 minutes, and extend the cooking time by about 15%.
History of Salt Roasted Chicken
Salt roasted chicken is associated with Spanish cooking, especially Alicante, where the technique was adapted from traditional salt baked fish.
Did You Know?
Cooking in salt was already practiced by Mediterranean civilizations such as the Romans and Greeks, especially for whole fish.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Chicken Chop Suey Recipe
- Grilled Lemon Chicken Recipe
- Chilean Rosemary Potatoes Recipe
- Chilean Choritos al Alicate Recipe
