Juicy Roasted Chicken With Himalayan Dry Cure
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In this video, learn how to make our favorite roasted chicken recipe!
Chicken can be cooked in so many ways. Today, we are thrilled to share with you this juicy roasted chicken recipe.
To bring more flavor to our tender roast chicken, we made a delicious dry cure that will cover the entire chicken. This cure is mainly composed of Himalayan salt and spiced up with smoked paprika, sage, curry powder, and white pepper. This spice mix will produce a gorgeous caramelization on the chicken skin.
We truly can’t wait for you and your family to try this juicy roasted chicken recipe!
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 25 mins / Servings: 4 people
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Himalayan Dry Cure
⅔ cup (190g) - Himalayan salt
2 tsp (6g) - Curry powder
2 tsp (6g) - Smoked paprika
1 tsp (3g) - Sage
1 tsp (3g) - White pepper
Roasted Chicken
Himalayan dry cure
1 - Whole chicken
1 clove - Garlic
3 oz (85g) - Butter
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Himalayan Dry Cure
1 - In a small mixing bowl, add all the spices and herbs to the Himalayan salt. Stir together until everything is well combined and then set aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
Roasted Chicken
1 - Preheat your oven at 400℉ (200℃).
2 - Microwave the butter for 20 seconds to soften it. Then, mix until smooth and creamy using a silicone spatula.
3 - Peel the garlic using a sharp knife and crush the clove into the butter using a garlic crusher. Mix the garlic through the butter until fully combined.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
For more information about Japanese knives, check out our detailed article "A Complete Guide To Japanese Knives".
4 - Wearing disposable gloves, take the chicken and dab it dry with a paper towel.
Tip: Help the planet by choosing biodegradable food gloves instead of plastic :)
5 - Then, cut out the backbone using sharp boning scissors. Turn the chicken over and press down on the chicken to flatten it, using your hands.
6 - Detach the skin from the meat without removing it completely. Then, insert the garlic butter between the skin and the meat using your spatula. Then, spread it evenly over the chicken.
7 - Sprinkle the Himalayan dry cure generously over the chicken. Rub the cure into the skin and ensure every surface is sufficiently coated.
8 - Transfer the chicken to a rack on top of a baking tray lined with parchment paper (or a silicone mat).
9 - Bake in the oven at 400℉ (200℃) for about 25 minutes or until the skin is golden brown. Serve with the chicken juice.
10 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.