|Preheat the oven to 425°F. Grind and measure out the salt.|
|Sprinkle the salt all over the chicken. Set the chicken, breast side up, inside a Dutch oven.|
|Initially, roast the chicken uncovered for 1 hour and 15 minutes. Check the temperature and continue to cook in 15 minute increments until the chicken reaches an internal temp of 165°F.|
|Rest the chicken for 15 minutes, then carve and serve.|
After carving the whole chicken, we pull off any remaining meat and chop it. We then transfer the meat into a small silicone ice cube tray and spoon some of the drippings over each portion. Whenever we need to bolster our one-year-old's meal with some protein, we simply toss one of these cubes into her meal as we warm it up.