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."
photo by Marie photo by Marie
photo by Marie
Ready In:
1hr 30mins




  • Preheat oven to 450°.
  • Rinse chicken inside and out and dry well.
  • In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
  • Rub the chicken all over with the olive oil, then rub with the seasoned salt.
  • Tuck the rosemary sprig and lemon chunks into the chicken cavity.
  • Place chicken in roasting pan and roast for 15 minutes.
  • 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.
  • The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
  • Remove from oven and let rest for 15 minutes before carving.

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  1. Delicious! We all enjoyed the chicken very much - thanks for sharing!
  2. Family loved it. It was so easy to prepare and the end result so succulent. Will keep and make again.
  3. This recipe was great!! I thought I would nibble on it until it was gone before I even got it to the dinner table!! Very moist and I also didn't baste (I am lazy too!!) Thanks for sharing..this is a keeper!
  4. The chicken was so moist, done to perfection and delicious. I did baste it and was still moist a few days later. Enjoyed by husband, myself and the cat. Will definitely cook it this way again
  5. This chicken was so delicious! It is so juicy and tender, even with no basting. I did add extra lemon and rosemary from my garden in the cavity so it filled the entire chicken. I will definitely make this again!


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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