ROAST CHICKEN WITH ROSEMARY-LEMON SALT

By stevek980

Ingredients

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Preparation

Step 1

take a 4 lb chicken with insides removed and thawed. In a food processor mix zest of one lemon, 1 tbsp kosher salt, 1 tbsp chopped rosemary and pepper. Pulse to make a paste. Then take paste and rub on outside, under skin and inside and put one half of the cut lemon on the inside of the chicken. Refridgerate uncovered for 4 hours and up to 24 hours. Then 30 minutes before roasting time, remove from fridge. Preheat oven to 425 degrees for 30 minutes. Put chicken in oven and melt 1/8 c butter and brush on outside of chicken and add salt and pepper. Then put chicken in v rack and roast for about 40 minutes and flip once. Thermometer should read 165-170 degrees internal temp. We tried this on 11/16/09 and it was good but did not cook all the way through. I cooked it another 15 minutes and still not done. Need to cook much longer though. Not too much salt because the boys said it was too salty. I forgot I made normal amount of paste and the receipe called to put that amount on two chickens. Above is correct amounts for one chicken.