Dinner tonight: super-moist pepper chicken

A crust made with kosher salt, pepper, egg whites and water helps to gently cook the bird while locking in moisture for consistent results every time. You be the judge.

There are a hundred ways to roast a chicken, and each one claims to be the best. This version might be the only way you'll ever want to roast again.

Prep time 20 min

Cook time 1 hr 45 min

Serves 4

• 1 lemon
• 1 whole chicken (1.75 to 2 kg/3 1/2 to 4 lbs)
• 2 boxes (1.5 kg/3 lbs each) kosher salt
• 50 ml (1/4 c) freshly ground black pepper
• 3 egg whites
• 500 ml (2 c) water
• 3 rosemary sprigs

1. Preheat the oven to 180°C (350°F). Line a roasting pan with enough foil to overlap on all sides.
2. With a fork, prick all over the lemon. Insert the lemon into the cavity of the chicken and close the skin over the opening, securing with toothpicks.
3. Combine the salt, pepper, egg whites and water in a large bowl. Cover the bottom of the roasting pan with a third of the salt ­mixture and set the chicken on top of the salt. Lay the rosemary on top of the breast of the chicken. Carefully spoon the remaining salt over the chicken to completely cover it. Lift the foil near the sides of the pan to keep any salt from spilling out.
4. Roast the chicken for one hour 45 minutes. Remove from the oven and let stand 15 minutes. Crack the crust with a hammer or rolling pin and discard.
5. Transfer the chicken to a work surface and brush off any salt that remains. Remove the skin, cut up the chicken and serve.

This simple recipe is easy to make your own. Try different herbs in place of the rosemary, and stir your favourite spice mixes into the salt to help perfume the meat.

Kosher salt, a favourite with chefs, dissolves quickly and disperses its flavour quickly as well.

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