Start by rinsing the chicken under cold water and patting it completely dry with paper towels. Moisture on the skin will prevent it from crisping in the oven, so take your time here.

In a small bowl, mix Himalayan pink salt with your choice of herbs and spices. For Pink Salt Seasoned Roasted Chicken, use coarse salt for a whole bird and fine salt for smaller cuts. Gently lift the chicken skin and rub some of the mixture underneath, directly on the meat. Then rub the rest over the skin. Be thorough but not rough.

Gently lift the chicken skin and rub some of the mixture underneath, directly on the meat. Then rub the rest over the entire surface of the skin. Be thorough but not rough.

Place the chicken uncovered in the fridge. Let it rest overnight if you can. This step allows the salt to pull moisture from the skin and reabsorb it back into the meat, making it juicy and flavorful.

Preheat your oven to 425 degrees Fahrenheit. This high temperature helps crisp the skin while sealing in the juices.

Place the chicken in a roasting pan, breast-side up. If using pieces, arrange them skin-side up with space between each for even cooking.

Roast the chicken until the skin is golden and the internal temperature reaches 165 degrees Fahrenheit in the thickest part. For a whole chicken, this usually takes about 60 to 75 minutes, depending on the size.

Once done, remove the chicken from the oven and let it rest for 10 to 15 minutes. This allows the juices to settle back into the meat instead of running out when sliced. Resting makes a big difference in both taste and texture.