Roast Chicken With Rosemary Lemon Salt

Recipe by Marie
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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