Whole Chicken Baked In Salt Crust

13 Ingredients

Number of servings

4 1/2 cup plain flour
20grams butter, softened
1.60kilograms whole chicken
2teaspoons dijon mustard
1/2 cup light olive oil
1/3 cup olive oil (plus extra for brushing)
1 egg, 2 egg yolks (plus 2 egg yolks)
1tablespoons dill, finely chopped
1 bunch thyme
1 small head of garlic, halved
120grams leafy salad mix (to serve)
1tablespoons lemon juice
1/3 cup cooking salt

Nutrition per serving

82% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 180°C. Line a baking tray with baking paper. Strip leaves from half the thyme and combine in a bowl with flour and salt. Whisk together 11/2 cups cold water, oil and egg. Stir into flour mixture to form a dough. Turn onto a lightly floured surface and knead until smooth. Roll dough out until 4mm thick and large enough to enclose chicken.

Step 2 of 5

Gently loosen skin from chicken breast and spread butter under skin. Fill cavity with remaining thyme sprigs and garlic. Secure legs with string. Season chicken with sea salt flakes and freshly ground black pepper.

Step 3 of 5

Place chicken onto centre of dough. Wrap dough around chicken and seal edges together along top of chicken, trimming excess. Transfer to tray. Brush with olive oil. Bake for 1 hour 30 minutes or until dough is crisp and golden. Transfer to a serving platter.

Step 4 of 5

For mustard dill sauce, process egg yolks, lemon juice, mustard and dill in a small food processor until combined. With motor running, slowly add light olive oil until a smooth sauce forms. Season with salt and white pepper.

Step 5 of 5

Break crust open to serve chicken. Serve with sauce and salad.

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