Time: 1 hour(s) 10 minute(s)
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Serves 6-8
1. Spatchcock the chicken (cut all the way down the breast with a sharp knife or kitchen shears then open the chicken up and lay flat).
2. Generously cover the base of a roasting tin with salt then lay the chicken on top.
3. Cover the meat with a thick layer of salt then place in an oven pre-heated to 180°C and bake for about 50 minutes, or until the meat has cooked through.
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