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Roast Chicken with Rosemary-Lemon Salt Recipe

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This recipe for Roast Chicken with Rosemary-Lemon Salt, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karl and Diane Petersen
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium lemons
2 Tbsp plus 1 tsp kosher salt
2 Tbsp chopped fresh rosemary
1 tsp freshly ground black pepper
2 (4 lb) chickens
1/4 cup unsalted butter, melted

Directions:
Directions:
Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbsp salt, the rosemary, and black pepper. Pulse several times to combine. Remove giblets etc. from inside each chicken. Sprinkle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat-use your fingers to gently open up a pocket between the two. (Tip: If you can salt the chicken a day, or even a few hours, ahead, you'll get more flavorful meat and crisper skin.) Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours. About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats. Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside of the cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170F, then roast about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.

Number Of Servings:
Number Of Servings:
Each chicken serves 4

 

 

 

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