Despite its name, this chicken is not at all salty. The kosher salt helps form an enclosed dome in which the chicken is sealed and baked, creating the most moist chicken I've ever tasted in my life. There is no added fat to this dish and the leftovers make a great chicken salad.

1 box Kosher Salt
1 six-to-seven pound oven roaster Chicken
1/2 lemon
Springs of thyme
ground black pepper
Spritzes of water

Preheat oven to 375. Unwrap chicken, remove giblets, wash under cold water and pat dry with paper towels.

Rub cavity with lemon, black pepper and thyme. Pepper the chicken skin as well.

In a deep-sided casserole or roasting pan drizzle in about 1/4 of the kosher salt as a bed. Lay the chicken (breast side down) atop the salt and now use the rest of the salt to totally cover the chicken. Once properly covered with salt you should not be able to see the chicken at all.

Using a spray bottle or just your fingers, carefully drizzle some water over the salt. This will help the salt form a hard cover when in the oven.

Bake for one hour and fifteen minutes. Remove from oven. Let rest ten minutes.

You'll be amazed at how the salt has hardened and, in essence, created a closed earthenware in which the chicken baked. Crack the top and the dome of salt should pop right off. Now I stick a long spoon or fork into the cavity to help lift the chicken out. It should easily come out of the salt. If any salt is stuck to the chicken you can simply brush it off.

Transfer to a cutting board. Carve as desired.