We enjoy chicken in our family, but too often it comes out tough, dry and lacks flavor. This recipe is a perfect remedy. The chicken comes out tender, moist and is packed with flavor, even my two girls loved it. The leftovers are perfect for any other chicken concoction you have during the week.

Ingredients

• 1 whole chicken
• 4 pound box rock salt (also called ice cream salt)
• 1 lemon
• 3-4 sprigs parsley
• 3 garlic cloves, peeled and sliced

Directions

Preheat the oven to 400 degrees F.

Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.

Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).

Recipe from Mel’s Kitchen Cafe