How to make "salt-crust-baked" chicken?
Does it work? Yes, it does. 

The idea is to create something akin to an individual "dutch oven" around the chicken or fish you are baking. The meat is "steamed" in his own juices. There are a bunch of different "recipes" for the salt crust, often with some "binding agent" like egg whites.
Usually, the skin is removed when serving (go ahead, give it a try, if you like), so rest assured that the meat underneath is not too salty.

An alternative to salt (and arguably more "paleo style") would be baking in clay. 

A quick internet search should yield plenty of recipes for both varieties. (Remenber: asking for recipes is a big no-no here.)