Roast Chicken with Rosemary-Lemon Salt

Roast Chicken with Rosemary-Lemon Salt
Photo by Scott Phillips


  • 2 4-lb. chickens, giblets and excess fat discarded
  • 1 tsp. freshly ground black pepper
  • 2 medium lemons
  • ¼ cup unsalted butter, melted
  • 2 Tbs. chopped fresh rosemary
  • 2 Tbs. plus 1 tsp. kosher salt

Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine. Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast me...

View full recipe at Fine Cooking


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