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savory roast chicken with rosemary lavender sage salt


Roast Chicken is magic. (Like, I think this dish is what made my partner fall in love with me.) And, once you roast a whole chicken, it's kind of addictive.
The overnight in the fridge is key to a thorough seasoning and crispy skin. If you don't have that kind of time, you can also do a quick wet brine: Place chicken and 1/2 cup of regular sea salt in large bowl and cover with water for 30 minutes. Remove from salt bath, pat dry, and begin with Step 1.
If this is your first time going whole chicken, don't forget to take out the giblets that are inside the bird. If you prefer cut chicken, see note at bottom.
  • 5-7lb whole chicken - get a responsibly-sourced or Amish one if you can. 
  • 3 Tablespoons ROSEMARY SAGE or LAVENDER SAGE salt
  1. Rub 3 Tablespoons salt all over and inside the entire chicken and refrigerate, uncovered, overnight.
  2. Bring to room temperature.
  3. Roast in baking dish on 425 degrees F for 15 min to get that skin crisped up, then reduce heat to 350 F and cook until internal temp is 165-175 F, or about 20 minutes per pound. I usually do not use a roasting rack, but you can if you want.
  4. When you tug on the leg and the meat pulls away from the bone, you are ready!

For cut chicken, reduce refrigeration time to 4 hours (overnight is still okay). Roast breasts at 350 F and wings/legs/thighs 350-425 F. 

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