I would have never believed that salt could elevate a chicken to such glory, but try this and watch what happens: Wash and pat dry a whole chicken, smother with olive oil, sprinkle generously with Hand-Harvested Sea Salt from île de Ré, from Williams-Sonoma, and add some freshly ground black pepper. Roast at 400 degrees until the skin is nicely browned and crispy, and the juices begin to thicken at the bottom of the pan.
It’s not something I often see: kids and husband begging for seconds and thirds on roasted chicken… I felt cheated that I only got a leg myself. They wanted to know what I put on it and didn’t believe me when I said “salt and pepper.” This magic salt creates an extra crispy skin with amazing flavor. It’s as if this salt was formed from the earth specifically to accent chicken.