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
  • 2 Tbs. chopped fresh rosemary
  • 2 Tbs. plus 1 tsp. kosher salt
  • 2 medium lemons
  • ¼ cup unsalted butter, melted
  • 1 tsp. freshly ground black pepper

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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