Chicken with Rosemary and Lemon Salt

1. 1

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

2. 2

   Rinse the chickens inside and out and dry well.

3. 3

   Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well.

4. 4

   Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt.

5. 5

   (Reserve the remaining salt for another use.)

6. 6

   Tuck the rosemary sprigs and lemon chunks into the chicken cavity.

7. 7

   You don't need to truss the chicken.

8. 8

   Place the bird on a rack in a roasting pan and roast for 15 minutes.

9. 9

   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.

10. 10

    Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.