Rosemary Fleur De Sel Roasted Chicken

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March 19, 2015

The savory, floral flavors of rosemary are infused deeply into the poultry while the fresh lemon essence underscores the succulence of the dish.
Simple but delightful, this meal can warm the soul in those cold winter months, but its fresh flavor is great for spring and summer alike.

  • Prep: 10 mins
  • Cook: 1 hr 45 mins
  • 10 mins

    1 hr 45 mins

    1 hr 55 mins

  • Yields: 4 - 6 servings


2 tbsp Rosemary Balsamic vinegar

1 tbsp Rosemary Fleur De Sel infused olive oil

Kosher salt

Fresh black pepper

6-8 sprigs of fresh rosemary

2 lemons; 1 sliced thin; 1 sliced in half

1 whole 4 - 6 lb. broiler chicken


Preheat oven to 350° F.

Prepare chicken by removing the giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.

Drizzle with Rosemary Fleur De Sel Infused Olive Oil and Rosemary Balsamic Vinegar rubbing into the skin evenly.

Very lightly salt and pepper the outside of the chicken.

Separate the skin from breast and slip in 3-4 slices of lemon and 2 sprigs of rosemary on each side. Stuff the cavity with the remaining rosemary and 1 lemon sliced in half.

Roast the chicken uncovered for 30 minutes per pound and until the juices run clear when you cut between a leg and thigh or internal temperature reaches 165° F.

Remove the chicken and move to a platter. Cover with aluminum foil for about 20 minutes.

Slice the chicken onto a platter and serve it with your favorite vegetables.


Toss some chopped onions, mushrooms, peppers, and parboiled fingerling potatoes with the Rosemary Fleur De Sel Infused Olive Oil and a little kosher salt and add these vegetables to the roasting pan to create a complete meal.
For an exciting twist on an old classic, try this same recipe with Classic Spanish Oil, just replace the rosemary with fresh cilantro and serve with yellow rice and black beans.


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