Roast Chicken with Herbed Salt

Herbed salt can be used at will on chops, steaks, guinea fowl, and the like. Great stuff.


  • 1 large chicken
  • 3 large cloves of garlic, slightly bashed
  • 3 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme

For the herbed salt

  • 4 heaped tbsp coarsely chopped fresh rosemary
  • 4 heaped tbsp fresh thyme leaves
  • 2 heaped tbsp fresh marjoram leaves
  • 12 cloves of garlic, peeled
  • cups fine sea salt


To make the herbed salt, mince all the herbs and garlic as finely as possible - use a food processor, a blender, or a very good sharp knife. Mix with the salt in a fairly large bowl and let it stand for 24 hours at room temperature in order to dry out.

Place the herbed salt in an airtight jar and keep it in the pantry, larder, or refrigerator, to use when required.

Rub 2 tablespoons of the herbed salt into both the inside and outside of the chicken. Put the bashed garlic, rosemary, and thyme inside the bird. Do not use any butter, oil, or fat.

Place the chicken in a roasting pan and cook in a preheated oven at 400°F for about 1½ hours or until well golden and the thigh juices run a clear color when pierced.

Take the chicken from the oven and let it stand or rest at room temperature for 15 minutes before carving - this makes all the difference. Serve with any delicious vegetables you have on hand, such as tiny new potatoes and buttered carrots.