Ingredients
-
1
-
1 1/2
-
1
-
1
-
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
Roast Chicken With Rosemary Lemon Salt, 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 , Delicious! We all enjoyed the chicken very much – thanks for sharing!, Family loved it It was so easy to prepare and the end result so succulent Will keep and make again
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Steps
|
1
Done
|
Preheat Oven to 450. |
|
2
Done
|
Rinse Chicken Inside and Out and Dry Well. |
|
3
Done
|
in a Bowl, Combine Lemon Zest, 1 Tablespoon Minced Rosemary, Salt and Pepper and Mix Well. |
|
4
Done
|
Rub the Chicken All Over With the Olive Oil, Then Rub With the Seasoned Salt. |
|
5
Done
|
Tuck the Rosemary Sprig and Lemon Chunks Into the Chicken Cavity. |
|
6
Done
|
Place Chicken in Roasting Pan and Roast For 15 Minutes. |
|
7
Done
|
Reduce Oven Temperature to 375 and Continue Roasting For About One More Hour or Until Juices Run Clear When Thigh Is Pierced With a Skewer. |
|
8
Done
|
the Recipe Did not State to Baste With Pan Juices, but the Next Time I Make This Chicken I Will Do So. |
|
9
Done
|
Remove from Oven and Let Rest For 15 Minutes Before Carving. |
