I stumbled across Jamie Oliver's salt crusted chicken recipe and decided to try it. Essentially you rub a whole chicken down with herbs and EVOO, then stuff the cavity with the herbs, lemon and garlic, then encase the chicken in a crust made of rock salt, fennel seed, lemon juice and eggs. It bakes for two hours at 400 degrees. The results were great. The chicken was moist on the inside, crispy on the outside and not very salty. I didn't have many fresh herbs on hand but I did have some lovely herbes de provence that a friend harvested from her garden and lovingly combined, they worked really well as there was a lot lavendar mixed with the herbs. DH raved about how succulent the meat was and especially liked the surpise presentation aspect of the meal. Having made several 'half baked' chickens in the past, I appreciated how the whole chicken cooked evenly without drying out. One day I'll make the Zuni chicken but until then I plan to perfect this recipe.