Roast Chicken With Rosemary Lemon Salt

5.00 (6)
⏱ 90 mins 🍽 6 serving(s) 🏷 Chicken

This recipe creates a wonderfully juicy roast chicken with a crisp, flavourful crust. A zesty salt rub made with lemon and rosemary coats the skin, while lemon chunks and a rosemary sprig steam the inside during cooking. The result is tender, aromatic meat with a beautifully seasoned exterior. It's a straightforward yet impressive dish ideal for a weekend meal.

Roast Chicken With Rosemary Lemon Salt

Ingredients

  • 1 (4 lb) chicken
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 sprig fresh rosemary
  • 1 lemon, cut in chunks
  • 1 tablespoon finely zested fresh lemon rind
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon salt
  • black pepper

Method

  1. Heat your oven to 450°.
  2. Wash the chicken inside and out, then pat it completely dry.
  3. Mix the lemon zest, 1 tablespoon of minced rosemary, salt, and pepper together in a small bowl.
  4. Coat the chicken all over with the olive oil, then massage the prepared seasoning salt onto the skin.
  5. Insert the rosemary sprig and the lemon chunks into the cavity of the bird.
  6. Put the chicken into a roasting pan and cook for 15 minutes.
  7. Turn the oven down to 375° and roast for about one more hour, or until the juices are clear when you pierce the thigh.
  8. While not specified, consider basting the chicken with the pan juices during cooking.
  9. Take the chicken out and allow it to rest for 15 minutes before you carve it.

Nutrition (per serving)

Sodium1292300 mg

Recipe details

CategoryChicken
AuthorMarie