Chicken with Rosemary and Lemon Salt

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This chicken was awesome. The white meat was very moist and juicy. We thoroughly enjoyed the results and will be cooking this again really soon.

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Made this tonight using legs and thighs, it turned out quite salty. I will try this recipe again using a whole chicken.

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hay thats my sisters name and it tastes good :D

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This was a great recipe for a simple prep. I had one of those ceramic upright roasting dishes and I filled the hollow with white wine and dry sherry and a clove of crushed garlic. Other than that, I made as written. My chicken was done in less than an hour on 375 degrees convection. I let it rest lightly covered with foil for about 15 minutes before serving. My only complaint was not that much au jus was in the dish. But what there was had a fantastic flavor. I served this with a garlic jasmine rice pilaf.

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I have used this recipe for years! Love it, a staple in our home!

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This was terrific.

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OMG! Michael, you are a genius!!! I took this a bit further, since we have a Meyer lemon tree in back, I sliced a couple of them very thin, and slid the slices under the skin.......I have NEVER had chicken I loved more! Hubby was nutso about it, and I am going to make it for the IL's in January. FANTASTIC!

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Bought them organic and local and then cooked them in our convection oven and my guests mouths were watering! Now a regular in my house.

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I love this chicken. It has so much flavor and it comes out tender, juicy and Very Tasty every time. Thank you Michael Chiarello.
Sandra

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My mom loved this recipe so much the first tiem she tasted it that she uses the method for making serloin and she always puts zest on the chicken now. It makes everything better.