Recipe

Easiest Chicken Ever Recipe

Add Step-by-Step Photos	Ronnymarcus / All my dishes 1 year, 8 months ago unbelievably tasty. crispy without being at all dry. absolutely no-one believes me when I tell them that absolutely nothing was added to this absolutely easy recipe to make it absolutely delicious Prep:2m Cook:80m Servings:8	Ronnymarcus
	chicken easy beginners cheap weightwatchers tasty crispy

Does this look good? Yeah! / Nope

Fans

chandrima

fondantfre

donman

kukla

momo_55gra

minitindel

celestialv

greenlord

jencathen

sweetwords

trigger

theiris

Ingredients

1 chicken

about 300gr coarse salt, (kosher salt)

believe it or not! That's it

Directions

Put chicken, (breast side up), in centre of baking pan

spread salt around all the sides of the pan (like a picture frame) without touching the chicken

Put into 180*c oven (middle shelf) for between 70-90 minutes

Even if it looks ready before time, have patience

Don't forget to lick your fingers after eating

explanation! The salt absorbs al the fat from the chicken. It also keeps the moisture in the air which stops the chicken from burning or drying out. It also causes the chicken to maintain all the natural flavours

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Comments

tannzzi 1 year, 8 months ago said:
Love trying New Chicken Recipes, I definately will be trying it this week!! Thanks for posting it! ;o)

knoxcop 1 year, 8 months ago said:
Hmmm...interesting!--Kn0x--

berry 1 year, 8 months ago said:
Very interesting... Thanks!

netty_angel 1 year, 8 months ago said:
This is a pretty easy recipe:)

linebb956 1 year, 8 months ago said:
Can U put this in cups? and the temp... is that a hot hot oven?

b1g_gangly_th1ng 1 year, 7 months ago said:
Nice tip.

sday5 1 year, 7 months ago said:
Thanks for the invite. I am going to try the chicken. Wow could it be that easy?

sday5 1 year, 7 months ago said:
Chicken recipe

Can you convert to cups for me and temp. thanks

thegoldminer 1 year, 7 months ago said:
1.268 cups Here is the link to type in grams to get your conversions. JJ
http://www.convert-me.com/en/convert/cooking

Temperature is 350 F. Here is the link for converting temps.
http://www.convert-me.com/en/convert/temperature

luvshk 1 year, 7 months ago said:
How cool is this! Got to try it. Thanks.

jett2whit 1 year, 7 months ago said:
Really easy! thanks for sharing
jett

clbacon 1 year, 7 months ago said:
I cannot wait to try this!

rosemaryblue 1 year, 7 months ago said:
Loved baked chicken, especially simply baked chicken! So tasty. :)

kukla 1 year, 7 months ago said:
LOL! In Canada we use the metric system as well, so no need to convert for me :) Great tip, one I am anxious to try :) TY, RonnyMarcus :)

bakermel 1 year, 7 months ago said:
Sounds great---Thanks! :) I love chicken dishes---my fav! :)
~Melinda

httpmom 1 year, 6 months ago said:
My mother in law makes this only...without the salt!
Eeeeekkkkkk! Wouldn't want to waste valuable salt on anything...you might need it someday. It's a generational thing...

theiris 1 year, 6 months ago said:
Perfection!

epqueen 1 year, 6 months ago said:
So, how do you measure out 1.268 cups? Is 1 1/2 c, too little? Is 1 1/3 c. too much? I think I'll go with 1 1/3 c.

epqueen 1 year, 6 months ago said:
I would more than likely use my usual dry rub on the chicken as well.

blombo 1 year, 6 months ago said:
1.268 is only .018 more than 1/4 while 1/3 is .062 too much go with 1/4.

justjakesmom 1 year, 6 months ago said:
I have a whole chicken just waiting to be cooked. I think I will try this.

dmlwhw2 1 year, 6 months ago said:
Wow, what a tip, sure will try this real soon. I will let you know.

jencathen 1 year, 6 months ago said:
I can't wait to try this.

lindal34 1 year, 6 months ago said:
I believe you. My husband's best best grilled chicken is just Lawry's seasoning salt and chicken (and a grill, etc!.)

vicschick 1 year, 6 months ago said:
Im toooooo CHICKEN to try this chicken...Im very compulsive with the garlic to not use it on my chicken..but one day...I JUST might try it =0) Thanks for sharing the idea

ronnymarcus 1 year, 6 months ago said:
Trust me! This is a staple by us.

tazoncaffeine 1 year, 6 months ago said:
Cool technique, will have to try.

fondantfrenzy 1 year, 5 months ago said:
I made this yesterday...WOW, the chicken came out like butter, unbelievable. My friend stopped by and I had her try it, I printed her a copy of the recipe and she didnt belive me. She could not believe that's all I did. Great Recipe, thanks for sharing!!!

silverlining0814 1 year, 5 months ago said:
This sounds so easy and delicious!!

dextergirl 1 year, 5 months ago said:
Well ... going to have to try this, too many people agreed with you to ignore it!

muff 1 year, 5 months ago said:
This is too amazing NOT to try. I will report back to you after I cook and eat the chicken

pleclare 1 year, 5 months ago said:
This sounds very interesting!

pointsevenout 1 year, 5 months ago said:
Suppose this Satanic ritual does work, ringing the chicken with salt, to get a very moist tasty result. Then could not the ritual be extrapolated to turkeys and never have to worry about dry breast again? There is a procedure for brining turkey to make it more flavorful. Just wondering if I can bypass the brining step and just ring my turkey with salt before popping it in the oven. Sea Salt, right? Does it hurt the flavor if other ingredients are added?

My salt was not blessed by a Rabbi.I assume that is what you mean by kosher. Will any coarse salt do, or Sea salt?

pointsevenout 1 year, 5 months ago said:
Kosher salt is the most expensive salt on the store shelf and if it truly doesn't need to be kosher, think I will try ice cream salt.
I used sea salt for this first bird and it did come out very juicy, but as far as taste goes, I must have fowl birds. Not much taste there. First thing mother said was it needs more salt. hehehe. A strange comment considering the bird was surrounded with the stuff. Think I'll try your method again but add salt, pepper, rosemary and garlic under the birds skin.

I like the way the skin crisped up. Was able to slide the skin off the meat easily. I don't eat the skin anyhow. Nice golden brown presentation color.

pointsevenout 1 year, 5 months ago said:
1 cup of coarse salt should do the meal just fine. Don't sweat the extra part of a cup trying to make it 300 grams, exactly. The recipe won't suffer. But if you are used to measuring stuff in grams, then 300 it is.

Sorry, I talk too much! :)

pointsevenout 1 year, 5 months ago said:
You get:
5 forks for EASY
5 forks for JUICY
5 forks for PRESENTATION
4 forks for FLAVOR

momo_55grandma 1 year, 5 months ago said:
Great idea thanks

trigger 1 year, 5 months ago said:
I have read about this technique an tried it . Trust Ronny the outcome is remarkable.
Michael

chilicat 1 year, 5 months ago said:
Very interesting. So simple that I have to try it.

pink 1 year, 5 months ago said:
*wink* A must try this weekend!

theoldprof 1 year, 5 months ago said:
OK - that's almost voodoo, but I gotta try it!! Thanks for the share. JJ

tamii 1 year, 5 months ago said:
I love chicken! I have a frozen chicken, that I just took out to thaw just for this recipe! I can't wait to try it out! Thank you for sharing!
Tamii

sweetwords 1 year, 4 months ago said:
Absolute genius! I used legs and thighs, our favorites. My husband ate 5 pieces, and mumbled somewhere in there that it was the best baked chicken he'd ever had. He looked so shocked, too! I lined the trays with foil, and, as the magazines say, "Cleanup was a snap!"

laurakaay 1 year, 3 months ago said:
Holy crap! That IS easy! Can't wait to try it! Cheers! ~Laura ;D

lilliancooks 1 year, 3 months ago said:
Very interesting...but I don't know if I can bring myself to do this without breaking down and seasoning it! I got a good laugh from Pointsevenout! LOL!

arpam 1 year, 3 months ago said:
You're kidding? All I have in my freezer is chicken and I alomost feel bad cooking it again..but I have to try this. So it's a whole chicken right? Can I use just breast or pieces? I'll let you know my vote in a few days! :)

arpam 1 year, 3 months ago said:
Okay...here's the ruling. It's certainly true to it's name...couldn't get easier. 5 forks for that! My chicken turned out quite juicy...5 forks. That being said...I'm not my children. I don't like to drown my chicken...or any meat...in bbq sauce, ketchup, dressing or whatever. I'm a purist and love a nicely seasoned chicken that I can eat w/o adding extras. So I have to say that I'll be going back to my usual way of spicing things up w/ herbs & other flavors. So as far as taste goes, 3 forks.

greenlord 1 year, 2 months ago said:
Definitely make sense... I love the explanation at step 6 because i couldn't figure it out. Thanks for sharing !

minitindel 1 year ago said:
Wow nice and juicy the way i like it yummmmm
five

tink

chandrima 1 year ago said:
This is too nice...