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🍗 Portuguese Salt-Roasted Chicken – Frango Assado no Sal Grosso 🔥

✨ This Portuguese Salt-Roasted Chicken (Frango Assado no Sal Grosso) is pure magic — no marinating, no turning, no mess!
The coarse salt forms a crust that seals in all the juices, giving you the most tender and flavourful chicken with perfectly crispy skin.
It’s the kind of recipe that proves simple food can be truly amazing 🇵🇹🍗✨

🧂 Ingredients
1 whole chicken (about 1.2–1.5 kg / 2.5–3.3 lbs)
1–1.5 kg (2–3 lbs) coarse sea salt (enough to cover the bottom of your baking tray with a 1–2 cm layer)
Olive oil
Freshly ground black pepper
Garlic powder (optional)
Lemon slices (optional, for serving)

👩‍🍳 Instructions
Preheat your oven to 200°C / 400°F.
Spread a thick, even layer of coarse salt on the bottom of a baking tray — about 1–2 cm (½–¾ inch) thick.

Clean and pat dry the chicken. You can keep it whole or butterfly it (spatchcock style).
Place it directly on top of the salt layer, skin side up.

Drizzle with a bit of olive oil, sprinkle black pepper and garlic powder if you like.
Don’t add extra salt — the salt bed will naturally season the chicken as it cooks.

Roast for 1 hour to 1 hour 15 minutes, depending on the size of the chicken.
There’s no need to flip it — the salt will absorb moisture and fat, leaving the skin crispy and golden.

Gently lift the chicken from the tray (leave the salt crust behind).
Serve with lemon slices, chips or a fresh green salad.

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