Season the chicken with salt and pepper.
Crush the garlic cloves with the back of the knifeand place inside the chicken cavity.
Wash the herbs, pat dry and place in the cavity.
Wash the lemon, cut in half and push into the cavity.
Place the oil in a bowl with the water, flour, egg whites and salt.
Mix together to form a dough. It should be soft but not sticky - add a little more flour if needed.
Preheat the oven to 180°C (160°C fan, gas 4). Place the chicken in an ovenproof dish or tin.
Tip the salt dough on top of the chicken.
Spread out evenly to cover the chicken completely. Roast for 2 hours. Break the salt crust to serve.