Monday, January 6, 2014

Chicken with Rosemary & Lemon Salt

Pre-paleo I never would have dreamt of roasting a whole chicken. I only ate the driest of white meat when serve roasted birds, even on Thanksgiving. No skin, no dark meat… why on earth would I buy a whole bird?

A lot has changed in the past couple of years. Now I can only stomach chicken breasts if they're smothered in or served up with something incredible. Not only do I buy the whole chicken but I pick at it like some kind of (pardon the pun) cavewoman. It's a beautiful and savage thing.

While I'm still getting used to the technique behind handling an entire bird, I have to say that this recipe has by far been the tastiest I've tried to date. Lemon, salt and rosemary are three of my favorite flavors in the world. This recipe is simple and inexpensive yet loaded with amazing flavor.

Chicken with Rosemary & Lemon Salt
adapted from Michael Chiarello

1 2-3 lb. chicken.
3 tbs. olive oil
2 fresh rosemary sprigs
2 medium lemons, cut into chunks

seasoned salt:
2 tbs. finely minced lemon zest
2 tbs. minced fresh rosemary
2 tbs. sea salt (I used coarse)
freshly ground black pepper

Preheat oven to 450. Rinse the chicken inside and out and dry well.

To make the salt, mix lemon zest rosemary, salt and pepper in a small bowl. Rub the chicken with the olive oil, and rub with the seasoned salt (the original recipe didn't use all of the salt mixture, but I did!)

Tuck the rosemary sprigs and chunks of lemon into the chicken cavity and place on a rack in a roasting pan.

Cook chicken for 15 minutes on 450, then reduce heat to 375. Continue roasting until the juices run clean, 50-55 minutes.

Transfer to a platter and allow to sit for 10 minutes before carving.


  1. i cook my chicken the same way!! how funny. i literally have seen 100 different temps and recipes but this is what i do, too. i have never seen lemon salt- cool idea- but i stuff the chicken with lemon and fresh sprigs of rosemary and just use sea salt/pepper on the outside/inside. when it's done, i squeeze the lemon juices all over the chicken. ahh heaven!! and it really is the BEST way to cook chicken. my roast chicken beats my mom's every time haha

    1. You should try the lemon salt Joanna! Sounds like we have similar tastes… I swear I could make this every week!!

    2. i will, susan!! i have it planned for my wednesday meal haha i also saw another recipe where you put a sliced orange inside (zested) and mix the orange zest with butter and garlic and spread it all over the bird. sounds divine!!

    3. just wanted to let you know that i LOVED the lemon rub. it gave every bite of chicken so much more flavor. just delicious. i'm using it for every chicken i make now!! thanks, susan.

    4. so glad to hear Joanna! I'm positively obsessed with this rub… can't wait to make it again!