You might not get a crunchy chicken crust, but you will love the juicy white meat, which is even more important than the crust.
Serves: 4 Preparation: 20′ Cooks in: 1:10′ Ready in: 1:30′
1 whole chicken (1 kgr)
500gr sea salt coarse-grained
1 cup lemon verbena leaves, finely chopped
1 tsp black peppercorns, crushed
1 tsp pink peppercorns, crushed
1 tsp green peppercorns, crushed
1 tsp white peppercorns, crushed
1 lime, zested
4 tbsp extra-virgin olive oil
Preheat oven to 200C. Lay a baking tray with nonstick baking parchment and place the chicken in the middle.
In a bowl mix well salt with spices, lemon verbena, lime zest and olive oil. Cover the chicken with the salt mix and bake for 1 hour until a hard crust is formed.
Remove hard crust and serve warm with a nice green salad.
Photo George Drakopoulos Food styling Tina Webb