CHICKEN WITH ROSEMARY AND LEMON SALT

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Chicken with Rosemary and Lemon Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Steps:

  • 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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