Chicken with Rosemary and Lemon Salt

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Picture of Chicken with Rosemary and Lemon Salt Recipe Photo: Chicken with Rosemary and Lemon Salt Recipe
Rated 5 stars out of 5
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  • Read 28 Reviews
Total Time:
1 hr 35 min
Prep
15 min
Inactive
10 min
Cook
1 hr 10 min
Yield:
4 servings
Level:
Easy
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Ingredients

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.

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Newest Ratings and Reviews

Read all 28 reviews

  • on March 04, 2012

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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.

    people found this review Helpful.
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  • on December 09, 2011

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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.

    people found this review Helpful.
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  • on November 21, 2011

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    hay thats my sisters name and it tastes good :D

    people found this review Helpful.
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