Chicken roasted on a bed of salt
I had wanted to try this for a long time but worried it seemed too simple to work. The chicken turned out tender, lightly salted and free of excess fat, with a thin crisp skin. It needed no garlic or other spices. The potatoes tasted like campfire-baked potatoes, and their skins slipped off easily.
It is better to pour coarsely ground salt onto a baking sheet in an even layer. I had 5 large legs, so I took a larger container. The salt layer should be about 1 cm. It took me about 1.5 kg for a baking tray measuring 35*45 cm.
Wash the legs and dry thoroughly with a towel.
Place the legs on the salt so that they are not crowded. Not overlapping. I put several small potato tubers in the empty spaces. I didn’t clean it, I just washed it thoroughly with a brush.
Place the chicken in an oven preheated to 200°C on a medium level. Bake for 35-40 minutes. I took the potatoes out of the oven a little earlier.
For the sauce, I mixed sour cream and adjika in equal proportions.