You’ve got to eat it to believe it: There’s nothing but salt on this juicy, tender, deeply flavorful dish. Jennifer Rubell shares the beyond-simple recipe that became her house signature.

• one 3 ½-pound organic chicken
• 1 teaspoon kosher sea salt

Prep:

1. Preheat oven to 375ºF.
2. Remove any excess fat from the chicken’s cavity openings. Dry thoroughly, inside and out, with paper towels. Sprinkle on all sides with salt, and place on a sheet pan (not a roasting pan), breast side up.
3. Roast chicken for 1 hour and 15 minutes without turning. Remove from oven and spoon pan juices over chicken. Let rest for 5 minutes

Serves 4.

Serve chicken over raw escarole tossed with fresh lemon juice (it’ll wilt nicely), plus rustic bread.

(Original Article from Domino. Photo by Mikkel Vang)