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Roast Chicken With Rosemary Lemon Salt

5.0(6)

Found this on the Food Network; recipe courtesy of Michael Chiarello and made it for dinner last night. It is an outstanding recipe! The salt mixture forms a light crispy crust and the lemon that is stuffed in the cavity gives off juices that steams the inside, creating a very juicy chicken.

by Marie·published 2004-05-03

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Chicken

Servings

6 serving(s)

Total time

1h 30m

prep 15 min

Calories / serving

430 kcal

Ingredients (8)

serves

1 (4 lb) chickenchicken
1 1/2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 sprig fresh rosemaryrosemary
1 lemon, cut in chunkslemon
1 tablespoon finely zested fresh lemon rind
1 tablespoon minced fresh rosemaryrosemary
1 tablespoon saltsalt
black pepperpepper

Instructions (9 steps)

01Preheat oven to 450°.
02Rinse chicken inside and out and dry well.
03In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
04Rub the chicken all over with the olive oil, then rub with the seasoned salt.
05Tuck the rosemary sprig and lemon chunks into the chicken cavity.
06

Place chicken in roasting pan and roast for 15 minutes.

07Reduce oven temperature to 375° and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.

08The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.

09Remove from oven and let rest for 15 minutes before carving.

Nutrition (per serving)

Calories: 430 kcal
Protein: 35 g
Fat: 31 g
Saturated fat: 8 g
Carbs: 2 g
Fiber: 1 g
Sugar: 0 g
Sodium: 1292 mg
Cholesterol: 138 mg

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