Rock Salt Roast Chicken

I have never seen or tried any recipe like this.  And what a mistake!  You need some roasted chicken for dinner or for other recipes?   Look no further.  This chicken is amazing!!!!  I'm guessing this is akin to brining a chicken.  But the flavor, the moistness of this chicken is out of this world, either to eat as is, or to use the meat in another dish.

An added bonus....your home will smell incredible.  I don't know how this works or why, but if you need some good roasted chicken, you must try this.

ROCK SALT ROAST CHICKEN

1 whole chicken (3-5 pounds....as long as you're doing it, I'd go larger)
one 4-pound box rock salt (also called ice cream salt.....found in the seasoning aisle of your grocery store, year-around, next to the kosher salt and canning salt)
1 lemon
3-4 sprigs of parsley
3 garlic cloves, peeled and sliced (I used minced)

Preheat oven to 400F.  Line a 9x13" pan with foil for easy cleanup (I had read some people used metal dishes versus Pyrex dishes because they heard Pyrex dishes could explode.  I used the glass dish with no problem) and pour the rock salt into the pan, evening it into a thick, smooth layer.  

Remove and discard anything (neck, gizzards, etc.) from the inside of the chicken, if included, and rinse the chicken inside and out, draining thoroughly.  Generously S&P the inside and outside of the chicken.

With a fork (or ice-pick), poke holes all over the lemon.  Put the lemon, parsley, and garlic into the cavity of the chicken.  Secure the chicken closed with a toothpick or two.  Place the chicken on the bed of salt.  Bake for 40 minutes.  Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165F on an instant-read thermometer at the thickest part of the chicken breast).  

I start with the chicken breast down and finish with the breast up, but I don't think it really matters.