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Roast Chicken With Rosemary Lemon Salt

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“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.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. Rinse chicken inside and out and dry well.
  3. In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
  4. Rub the chicken all over with the olive oil, then rub with the seasoned salt.
  5. Tuck the rosemary sprig and lemon chunks into the chicken cavity.
  6. Place chicken in roasting pan and roast for 15 minutes.
  7. 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.
  8. The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
  9. Remove from oven and let rest for 15 minutes before carving.

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