1. Preheat your oven to 475°F (245°C).
2. Combine salt and lime zest.
3. In a food processor, blend lime juice, cilantro (leaves and stems), and olive oil until a paste forms (around 1/4 cup).
4. Create a 1/2-inch layer of salt mixture in a roasting pan and press down. Massage cilantro paste under and over chicken skin.
5. Tie the legs with kitchen twine and tuck the wings under. Place on the salt bed, breast side up.
6. Cover the chicken with the remaining salt mixture, pressing down to encase it.
7. Roast in the oven or on the grill, covered, until the thickest part of the thigh reaches 160°F (71°C), approximately one hour.
8. Allow it to rest for 15 minutes.
9. Crack open the salt crust, and use a pastry brush to remove excess salt.
10. Lift the chicken from the pan and carve.

* The salt crust seals in the moisture inside the chicken, ensuring juicy, tender meat. It also acts as a protective barrier, preventing overcooking and providing a smoother cooking process.