Chicken with Rosemary Sea Salt

Chicken with Rosemary Sea Salt

Knowing how to roast a whole chicken is a secret culinary weapon. Often, we shy away from handling larger cuts of meat beyond a drumstick, chicken breast, or pork tenderloin. Many of us rely on our skilled butchers to do the heavy lifting. But don’t fret! Whole chickens, ducks, or turkeys are not as daunting as they seem. Roasting or breaking down your own poultry can be a significant money saver, whether you’re feeding your family, meal prepping, or bringing a main dish to a party. Leftovers can be converted into delicious recipes like shredded chicken tacos, chicken salad, or a great protein source to toss into your cesar or cobb salads!

This recipe provides endless possibilities for roasting your chicken. Use it as a chance to perfect your seasoning for Christmas dinner or other holidays. Practice trussing, basting, and other techniques to achieve crispy skin and juicy, flavorful bites like a professional! 

When dealing with larger poultry such as roasting your own chicken, this is also an opportunity to practice food safety. Use a probe thermometer to check the internal temperature of your bird. It is best to check the temperature in the thickest parts of the bird, which is typically between the thigh and the drumstick, or the breast.

Servings: 4–6

Ingredients:

• 1 (4–5 lb.) roasting chicken
• 2 large yellow onions, sliced into rings
• 1 cup water
• Extra virgin olive oil (EVOO)
• 1½–2 TBSP s.a.l.t. sisters Rosemary Sea Salt
• 1 or 2 fresh rosemary sprigs
• 2 lemons, quartered (1 if lemons are large)
• 4 TBSP unsalted butter, cold

Directions:

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken inside and out and pat dry.
3. Toss the onion with a little olive oil in a small roasting pan. Pour the water into the pan.
4. Place the chicken on top of the onions (or rack if your roasting pan has one). Sprinkle about ½ teaspoon of s.a.l.t. sisters Rosemary Sea Salt inside the cavity. Place the lemons and rosemary sprigs inside the chicken. Place 2 tablespoons of butter under the skin of the breast.
5. Rub the chicken all over with olive oil, then rub with 1–1½ tablespoons of Rosemary Sea Salt. Tuck the remaining butter around the legs of the chicken.
6. Roast for 75–90 minutes or until the juices run clear when you cut between the leg and the thigh and the internal temperature is 155 degrees.  Add ½ cup more water if the onions start to burn halfway through the cooking time.
7. When the chicken is done, cover with foil and allow to sit at room temperature for 15–20 minutes before carving. This will bring the internal temperature up to 165 degrees. 

Enjoy your flavorful and aromatic Chicken with Rosemary Sea Salt!