Rock Salt (you will need about 1 lb for a smaller chicken)
1 whole roasting chicken, gizzards removed
1 lemon, quartered
4 cloves garlic, peeled and smashed
2 small sprigs each of thyme, rosemary, and sage
Instructions
Preheat the oven to 400 degrees F. In a baking pan or dish large enough to fit your chicken, pour enough rock salt to make about a 1 inch even layer on the bottom for the chicken to sit on. (You can also line the pan with foil prior to adding the salt for faster clean up).
Season your chicken all over with pepper, then place, breast side down, on the salt. Stuff the cavity of the chicken with the lemon, garlic, and herbs. Place in the oven and roast for 35 minutes. Flip chicken breast side up, then continue to roast for 40-50 minutes, until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F. The time will vary depending on the size of your chicken, so keep an eye on it so it doesn't overcook.
Remove from oven. Let chicken rest and cool for a few minutes before carving.