- 1 (3½–4 pound) chicken
- ¼ cup kosher salt
- 4–5 garlic cloves
- ½ lemon
- 3 stalks tarragon
- 3 stalks thyme
- ½–¾ cup white wine
- 4 tablespoons butter, melted
On a large plate, place the chicken and dump the salt all over the bird. Using your hands, try to get as much salt to stick to the flesh and skin as possible. Place in refrigerator uncovered for 12–18 hours. The bird will turn a bit waxy looking and the skin will dry out.
Remove from refrigerator 1 hour before roasting to bring the chicken to room temperature.
Preheat oven to 425°. Wash off the salt and pat the chicken dry with a paper towel. Stuff the cavity with the garlic cloves, lemon, tarragon and thyme. Pour the wine in the bottom of the pan and brush the butter over top of the bird.
Roast the chicken for 20 minutes and reduce heat to 375°. Continue roasting the chicken for another hour and 15–30 minutes, until a thermometer registers 160°–165° and the juices run clear. Pull the bird out of the oven and allow it to rest for 10–15 minutes. Carve up the meat and put the juices in a gravy dish to pour over the top. Serve with crusty bread, mashed potatoes or rice pilaf.