When you rub salt on a whole chicken and let it sit, you're triggering a flavor transformation. The salt initially draws moisture out, then gets reabsorbed, breaking down proteins and seasoning the meat from the inside out. For a roast chicken, that means crispy baked skin wrapped around a juicy, flavor-rich interior.
While you can use plain salt to prep roast chicken, why not take it a notch further with herby salt? Mix salt with some lemon zest, black pepper, and thyme for tang and earthiness. The secret is to add a full tablespoon of Maggi Magic Sarap, which takes your roast chicken from good to unbelievably great. Since doing this the first time, we can never go back to a plain salt brine!
For more flavorful roast chicken, make an herby lemon salt with lemon zest, thyme, and a spoonful of Magic Sarap.
Prepare chicken: Combine salt, lemon zest, Maggi Magic Sarap, pepper, and thyme in a small bowl. Mix and generously rub salt mixture all over and inside the chicken. Refrigerate chicken uncovered overnight.
Roast chicken: Preheat oven to 425°F or 220°C.
Pat chicken dry with paper towels, removing any excess moisture inside and out. Transfer chicken to a baking tray. Stuff zested lemon quarters, onion halves, and garlic halves into the chicken. Rub neutral oil all over the chicken to coat.
Roast chicken for 10 minutes. Reduce heat to 350°F or 180°C. Continue roasting for 40 minutes, or until chicken is golden brown and cooked through. To test for doneness, make a small cut in the thickest part of the thigh. If the liquid runs clear, your chicken is cooked.
Make gravy: Remove chicken from oven and let rest on a wire rack, at least 10–15 minutes. Transfer chicken drippings from the baking tray into a bowl. Set aside.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, until toasted and brown (but not burnt!). Add butter and stir as it melts, mixing to combine with the flour. Continue stirring while gradually adding milk in a stream. Once smooth, add chicken drippings and Maggi Savor Liquid Seasoning. Stir to mix and set aside.
Serve: Serve chicken hot, either whole or carved, with gravy on the side.
