Crispy Chicken With Rosemary Lemon Salt Recipes

CHICKEN WITH ROSEMARY AND LEMON SALT

Steps:

• Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
• Rinse the chickens inside and out and dry well.
• Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt 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 F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

CRISPY ROSEMARY CHICKEN AND FRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

ROAST CHICKEN WITH ROSEMARY LEMON SALT

Steps:

• Preheat oven to 450°.
• Rinse chicken inside and out and dry well.
• In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
• Rub the chicken all over with the olive oil, then rub with the seasoned salt.
• Tuck the rosemary sprig and lemon chunks into the chicken cavity.
• Place chicken in roasting pan and roast for 15 minutes.
• Reduce oven temperature to 375° and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.
• The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
• Remove from oven and let rest for 15 minutes before carving.

ROAST CHICKEN WITH ROSEMARY-LEMON SALT

Steps:

• Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.
• Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.
• About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.
• Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.
• Find more recipes like this one in 150 Things to Make With Roast Chicken, by Fine Cooking contributing editor Tony Rosenfeld. Get two meals in one, with 50 ideas for roasting the bird, plus recipes for casseroles, soups, stews, wraps, salads and more using the leftovers.

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT

Steps:

• For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
• For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.