Mustard and herb chicken baked in a salt crust

• 1 chicken, 3 ½ -4 lbs
• 1 lemon, cut in half
• 3 tablespoons Dijon Mustard
• 1 tablespoon herbes de Provence
• 5 egg whites
• 4 lbs. coarse sea salt or Himalayan salt
• Cracked black pepper
• A roasting pan or baking dish similar in size to the chicken

1. Preheat the oven to 375^oF
2. Stuff the chicken with the lemon halves and rub the mustard all over the skin. Sprinkle with the herbs de Provence and season with cracked black pepper. Set the chicken aside.
3. In a large bowl lightly beat the egg whites until frothy. Add the salt and mix thoroughly. The mixture should be the consistency of wet sand.
4. Spread a thin layer of salt evenly on the bottom of the roasting pan or baking dish. Put the chicken on top and cover with the rest of the salt mixture. Pat down well and make sure there are no holes from which the steam can escape.
5. Bake the chicken in the preheated oven for one hour. You’ll notice that the salt will turn a golden brown. Remove the chicken from the oven and let it rest for 10 minutes.
6. Using the back of a knife, crack open the crust and remove. Put the chicken on a plate or wooden board and carve.