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Recipe Information Recipe Chicken with Rosemary and Lemon Salt ...
Source: www.frostwatch.com
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Category: Food and Cooking
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Short Description: Recipe Chicken with Rosemary and Lemon Salt. Wine. Frostwatch. Yield 4. I prefer to roast this chicken in a convection oven for a crispier skin, but if you ...
Content Inside: Recipe Information Recipe Chicken with Rosemary and Lemon Salt Wine Frostwatch Yield 4 I prefer to roast this chicken in a convection oven for a crispier skin, but if you only have a conventional oven, you'll still get a great result. The recipe makes extra seasoned salt, which you can use on pork chops, leg of lamb, or roasted potatoes. It will keep in the refrigerator for several days or in the freezer for a month. If you prefer not to have leftover seasoning, cut the salt recipe in half. Ingredients · 2 chickens, about 2 to 3 lbs each · 3 tbsp extra-virgin olive oil · 1 or 2 fresh rosemary sprigs · 1 1/2 lemons, cut into chunks · Seasoned Salt · 2 tbsp very finely minced lemon zest · 2 tbsp minced fresh rosemary · 2 tbsp sea salt, preferably gray salt · freshly ground black pepper Directions Preparation Time: Preparation Time: 5 minutes (10 minutes inactive) Cooking Time: Cooking Time: 1 hour, 10 minutes Preheat oven to 450°F if you have no convection fan or to 425°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 tbsp 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°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.
