Chicken with Rosemary and Lemon Salt

Name: Chicken with Rosemary and Lemon Salt
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 chickens, about 2 to 3 pounds each; 2 Tbsps minced fresh rosemary; 2 Tbsps very finely minced lemon zest; 3 Tbsps extra-virgin olive oil; 1 or 2 fresh rosemary sprigs; 2 Tbsps sea salt, preferablyy gray salt

Chicken with Rosemary and Lemon Salt is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 97 calories, 0g of protein, and 11g of fat. Head to the store and pick up pepper, lemon zest, , and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

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

Equipment you will use

Oven

Rinse the chickens inside and out and dry well.

Ingredients you will need

Chicken

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.

Ingredients you will need

Seasoned Salt

Lemon Zest

Olive Oil

Rosemary

Whole Chicken

Pepper

Lemon

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer.

Equipment you will use

Roasting Pan