Chicken with Rosemary Sea Salt
1 (4-5 lb) roasting chicken
2 large yellow onions, sliced into rings
½ cup water
Extra Virgin Olive Oil
1½-2 TBS s.a.l.t. sisters Spanish Rosemary Sea Salt
1 or 2 fresh rosemary sprigs
2 lemons, quartered (1 if lemonsare large)
4 TBS cold butter, unsalted
Preheat the oven to 425°. Rinse the chicken inside and out and pat dry. Toss the onion with a little olive oil in a small roasting pan. Pour the water into the pan. Place chicken on top and sprinkle the inside of the cavity with about ½ teaspoon of Spanish Rosemary Sea Salt. Place the lemons and rosemary sprigs inside the chicken. Place 2 tablespoons of butter under the skin of the breast. Rub the chicken all over with olive oil and then rub with 1-1½ tablespoons of Spanish Rosemary Sea Salt. Tuck remaining butter around the legs of the chicken.
Roast for 75-90 minutes or until the juices run clear when you cut between the leg and the thigh. Add ½ cup more water if the onions are starting to burn halfway through the cooking time. With the bird is done, cover with foil and allow to sit at room temperature for 15-20 minutes.