Chicken with Rosemary and Lemon Salt

Total Time:
1 hr 35 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 chickens, about 2 to 3 pounds each
  • 3 tablespoons extra-virgin olive oil
  • 1 or 2 fresh rosemary sprigs
  • 1 1/2 lemons, cut into chunks
  • Seasoned Salt:
  • 2 tablespoons very finely minced lemon zest
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons sea salt, preferablyy gray salt
  • Freshly ground black pepper
Directions
  • Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.

  • Rinse the chickens inside and out and dry well.

  • Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.

  • Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    849_FN_217.tif

    Not what you're looking for? Try:

    Lady Marmalade Chicken Salad

    Recipe courtesy of Aarti Sequeira