Chicken with Rosemary and Lemon Salt

Rosemary and Lemon Salt

2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Freshly ground black pepper

In a bowl, combine the lemon zest, rosemary, salt and pepper, mixing well. 

Makes about 6 tablespoons seasoned salt, which will keep in the refrigerator for several days or in the freezer for a month.

Chicken

1 chicken, about 4 pounds
3 tablespoons extra-virgin olive oil
3 tablespoons Rosemary and Lemon Salt
1 or 2 fresh rosemary sprigs
1 1 /2 lemons, cut into chunks

Heat the oven to 425°F (convection) or 450°F (non-convection).

Rinse the chicken inside and out and dry well.  Rub the chicken all over with the olive oil, then rub with 3 tablespoons seasoned salt.  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 serving.

Serves 4.


From Casual Cooking by Michael Chiarello