Parsley-Stuffed Chicken

• medium chicken↗1 pieces
• sea salt↗1 1⁄2 - 2 lbs
• olive oil↗4 tablespoons
• garlic cloves↗3 pieces
• slices lemons, thin↗3 pieces
• bunch parsley↗1 bunch
• dried oregano↗1 teaspoon
• dried basil↗1⁄2 teaspoon
• salt↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Separate skin from the body of the chicken.

3. 3

   In a bowl, mix olive oil, oregano, basil and salt.

4. 4

   Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin.

5. 5

   Put slices of lemon and cloves of garlic into the chicken.

6. 6

   Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine.

7. 7

   Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach.

8. 8

   Place the chicken on the salt (with the back downwards).

9. 9

   Bake for about one hour or until the skin is nicely crispy.