The cooking process is strange, making a salt cocoon around the chicken, but it really locks in the juices and cooks very quickly. I was worried that it would be salty, but Talina assured me that it wasn’t, and she was right. I cracked the salt off, then removed the skin from the chicken, and it is perfect.
I did change her recipe a titch and used basil instead of rosemary and doubled the lemon, but that’s only because I didn’t have any rosemary in the house and I love lemon chicken.
So, the next time you feel domestic, make Talina’s roast chicken, and let her know what a fabulous recipe it is.