Step 1

In a large mixing bowl combine egg whites and the salt. Add water if necessary (it might not be) until it has the consistency of wet sand.Add the chopped herbs, lemon zest, onion powder and garlic powder to the salt mix and combine. Spread a thin layer of the salt mix over a roasting tray.

Step 2

Lay the chicken on top of the salt and rub generously with the butter before packing the remaining salt around and over the top to completely enclose it.Preheat the oven to 200ºC. Bake for 1 hour and rest for 30 minutes before cracking open the crust.

Step 3

Peel the potatoes and cut across into two or three discs.Heat the butter in a frying pan until it’s foaming, then add the potatoes and cook over a medium-low heat for 5 minutes until they begin to brown. Turn and repeat on the other side. Add the thyme and pour in the chicken stock. Season well with salt and pepper then cover the pan with a lid.Simmer over a low heat for 20 minutes, until the potatoes have absorbed the liquid and are soft all the way through.

Step 4

Whisk together the olive oil and the vinegar. Toss the watercress in the dressing and season with salt and pepper. Crack open the salt crust and carve the chicken. Serve with the fondant potatoes and watercress salad. Crumble the goats cheese over the salad and enjoy! Serves 4