Salt-Baked Chicken, known in Turkey as Tuzda Tavuk, is one of the most impressive dishes of Anatolian cuisine. The entire chicken is encased in a thick layer of rock salt and baked in the oven, creating a hard shell that locks in all the juices and aromas.
When the crust is cracked open at the table, it releases a mouth-watering aroma and reveals tender, flavorful meat inside.
This traditional method has been used for centuries in Turkish villages — especially during family gatherings and celebrations — as a showpiece dish.
It’s surprisingly easy to prepare, yet looks like a masterpiece when served.

Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 1 hour 50 minutes
Servings: 4–6

Ingredients:

• 1 whole chicken (1.5–2 kg)
• 2 kg coarse rock salt
• 2 egg whites
• 1 lemon (halved)
• 3 garlic cloves
• 1 onion (quartered)
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon red pepper flakes
• Olive oil for rubbing

Instructions:

1. Preheat oven to 200 °C (390 °F).
2. Clean the chicken and pat dry.
3. Rub it all over with olive oil, lemon juice, thyme, black pepper, and chili flakes.
4. Stuff the cavity with onion, garlic, and half a lemon.
5. In a bowl, mix rock salt and egg whites until slightly damp and sticky.
6. Spread a thin salt layer in your tray, place the chicken on it, and fully cover with the rest of the mixture.
7. Bake for 90 minutes until the salt forms a golden crust.
8. Crack the shell gently, remove the salt, and serve immediately.

Tips:

• Never use table salt — only coarse rock salt creates the right shell.
• Don’t add salt inside; it will season naturally through steam.
• Serve with roasted potatoes or a simple bulgur pilaf for a complete meal.