Chicken With Rosemary And Lemon Salt
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
42
Spice
37
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 tbsps
Rosemary (minced fresh)2 tbsps
Lemon Zest (very finely minced)Directions:
1
Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan
2
Rinse the chickens inside and out and dry well
3
Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well
4
Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt
5
(Reserve the remaining salt for another use
6
) Tuck the rosemary sprigs and lemon chunks into the chicken cavity
7
You don't need to truss the chicken
8
Place the bird on a rack in a roasting pan and roast for 15 minutes
9
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
10
Transfer the chicken to a platter and let rest for at least 10 minutes before carving