CHICKEN WITH ROSEMARY AND LEMON SALT

CHICKEN WITH ROSEMARY AND LEMON SALT image

Categories Chicken

Yield 4 servk gs

Number Of Ingredients 10

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Serves: Serves 4
1 chicken, about 4 pounds
Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Several grinds of black pepper
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks

Steps:

Rinse the chicken inside and out and dry well. Make the salt: In a bowl, combine the zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, then rub with 3 tablespoons of the seasoned salt. (Reserve the remainder for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before carving. Notes: Use a vegetable peeler to remove the zest (yellow part only) from the lemons, then mince very finely. This method gives you a drier result than a grater does.