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Recipe to Print-Oven-Roasted Chicken with Rosemary and Lemon Salt - Copy - Copy - Copy
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Recipe Name: Oven-Roasted Chicken with Rosemary and Lemon Salt - Copy - Copy - Copy
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Submitted by: Last Modified:
Course: Entree Used in Baskets: No
Base: Poultry Kosher: No
Ethnicity: American Kosher for Passover: No
Preparation Time: 12.00 Minutes Number of Servings: 4
Inactive Prep Time: 15.00 Minutes Original Num Servings: 4
Cooking Time: 70.00 Minutes Heart Healthy: No
Oven Temp: 450 Approx. Cost/Serving: $2.92
# Sides Included: 0 Difficulty: Easy
Yields : 0 Tested: Yes
Wine Type: Wine Suggestion:
Equipment Needed:
Suggested Sides: Serve with Fennel-Roasted Vegetables and Olive Oil Smashed Potatoes.
Comments: If serving with the Fennel-Roasted Vegetables and put them in the bottom of the chicken roaster with 20 minutes left in the cooking time. They will soak up the juices running down from the roasting chicken. If you prefer, leave the potatoes out of the vegetable mix and also serve this with Olive Oil Smashed Potatoes.
Ingredients:

 Directions:
Preheat oven to 450 degrees if you have no convection fan, or to 425 degrees if you have a convection fan.

Rinse the chicken 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 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 15 minutes before carving.
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Nutrition per Serving:
Calories: 0 Total Carbs: 0.0 Net Carbs: 0.0
Cholesterol: 0.0 Fat: 0.0 Protein: 0.00
Fiber: 0.00 Sodium: 0.00