Serves: Serves 4
1 chicken, about 4 pounds
Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferably gray salt
Several grinds of black pepper
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks
Directions
Preheat the oven to 450ºF if you have no convection fan, or to 425ºF if you have a convection fan.Rinse the chicken inside and out and dry well.
Make the salt: In a bowl, combine the zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, then rub with 3 tablespoons of the seasoned salt. (Reserve the remainder for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees and continue roasting until the juices run clear when a thigh is pierced with a skewer, 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 15 minutes before carving.
