Roast Chicken With Rosemary Lemon Salt

1. 1

   Preheat oven to 450u00b0.

2. 2

   Rinse chicken inside and out and dry well.

3. 3

   In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.

4. 4

   Rub the chicken all over with the olive oil, then rub with the seasoned salt.

5. 5

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

6. 6

   Place chicken in roasting pan and roast for 15 minutes.

7. 7

   Reduce oven temperature to 375u00b0 and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.

8. 8

   The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.

9. 9

   Remove from oven and let rest for 15 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.