Feature Recipe For The Week 7/30/16
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The classic roasted chicken is made even more flavorful and succulent with the addition of dried and fresh herbs and gourmet Smoked Sea Salt. This is an easy recipe with very delicious results. The Lemon Rosemary Smoked Sea Salt flavor really comes through on your first bite of this wonderful baked bird. This tasty recipe also makes a chicken that is excellent hot or cold or as leftovers for chicken salad and chicken sandwiches.
4 - 4 1/2 pound whole chicken
1/4 cup Olive Oil
1 1/2 Tblspn Lemon Rosemary Smoked Sea Salt
2 tsps dried Thyme
2 tsps dried Sage
Sprigs of Fresh Thyme
Sprigs of Fresh Rosemary
Clean the inside cavity and wash the entire chicken. Pat it dry with a paper towel. Rub the inside of the bird (including inside the neck area), with 1/2 Tblspn Lemon Rosemary Smoked Sea Salt and half of the dried Thyme and Sage. Sprinkle the entire outside of the bird with the remaining half of the dried Thyme and dried Sage.
Combine the Olive Oil and 1 Tblspn of the Lemon Rosemary Smoked Sea Salt. Rub this oil mixture over the entire bird, making sure also to go under all of the skin (under the breast skin, and under the skin near the neck and legs) and rub the oil directly on to the meat of the bird. Place the prepared chicken on a rack and then in a roasting pan. Insert the sprigs of Thyme and Rosemary into the cavity and neck area.
Roast the chicken (uncovered) in a 425 degree oven for about an hour or until a thermometer inserted into the thigh registers 170 degrees F. Let the cooked chicken rest for about 10 minutes before carving.
THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: