Kythira salt

Herb Roasted Chicken with sea salt from Kythira Island, Greece

by Samantha McLeod

Herb-roasted chicken finished with Kythira sea salt and served with a rich gravy from the drippings will never disappoint. As long as the meat is well-cooked and moist, and the skin is crispy with loads of herbs and sea salt, you know you have succeeded.

I like to serve this Kythira sea salt seasoned chicken with baby potatoes tossed in thyme, Greek olive oil and lots of cracked black pepper. Add a big green salad and don’t be afraid to toss in steamed green beans, ribbons of red and green cabbages, and cherry tomatoes. Season the salad with lemon juice and olive oil.

There’s nothing really new about the cooking methods that has stretched across time immortal. What’s new to us individually, is the combination of flavours we tend to create, whether orchestrated or by accident. With every dish we prepare, there must be an honesty to the approach we take. Create to impress your own tastes profile and you will never go wrong.

I love Kythira salt. Really, how I can I tell you about the flavour? Well, I will give it a shot here…it tastes as fresh as a warm summer day spent on a pristine beach…you know that feeling of utter contentment you get, and that clean sweet salty taste on your lips and skin? That about describes it.

Start with the simplicity of the cooking-method you know to be the foundation of your success— if you are great with the oven, go there. Or if you like the grill, or the fry pans, work with those.

Create with the ingredients you love, and be influenced by the cuisines that make you want to break into an aria! Aim for classy-simplicity and honesty in everything you do.

Most importantly, start and finish with clean ingredients. Like know where you chicken comes from, find your local produce farmers and help them out. The more we go local, seasonal for the bulk of our recipes, then the better it is for the environment, the economy, and our bodies…then we can splurge on the seasonings and aromatics like Kythira salt and spices not grown at home, and of course real Greek olive oil.

Kythira salt

Kythira Salt and Herbs Roasted Chicken

Herb-roasted chicken finished with Kythira sea salt and served with a rich gravy from the drippings will never disappoint. As long as the meat is well-cooked and moist, and the skin is crispy with loads of herbs and sea salt, you know you have succeeded. I like to serve this… Recipes Roasted chicken, Greek, Greek Print This
Serves: 2 generous Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 whole 4-pound local free-range, vegetarian-fed chicken

2-3 tablespoons olive oil

2 teaspoons Kythira sea salt

1 teaspoon coarsely ground black pepper (straight from the peppermill)

2 handfuls fresh herbs, stripped and shredded – thyme, rosemary, sage, parsley works great

Pre-heat oven to 400 degrees.

Instructions

Rinse the chicken and pat dry with paper towels, rub inside and outside with the olive oil.

Stuff the cavity with the fresh herbs.

Sprinkle the salt and pepper liberally over the chicken, place in a roasting pan and roast uncovered for one hour in the pre-heated oven. Spoon the juices from the pan onto the chicken, once or twice during roasting.

Remove from the pan and save the drippings, split the chicken into 2 equal halves. Divide the dripping onto two dinner plates, and place chicken halves onto the plates.

Serve with roasted baby potatoes, tossed with a thyme-butter, and a loaded-up green salad with a simple dressing.

 

Notes

Note: There is no need for gravy or sauces because the Kythira salt roasted chicken skin is crisp and whole, which kept the meat moist and tender.

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