Roasted Chicken with Jacobsen Salt Co. Kosher Salt
Recipe adapted from Jacobsen Salt Co.
Makes 2- 4 servings
1 x 3-4 lb Chicken
Freshly cracked black pepper
1 bay leaf
4 cloves garlic, crushed
-One day before cooking the chicken, remove the neck and gizzards from the inside. Rinse and pat dry.
-Season the inside and outside of the bird liberally with Jacobsen Salt Co. Kosher Salt, about 1 tablespoon.
-When ready to roast, remove the bird from the refrigerator and season with cracked black pepper.
-Slice lemon in half and place in cavity of the chicken along with the bay leaf and crushed garlic.
-Put the chicken breast side up in a skillet or small roasting pan. Tie the legs together and tuck the wings under the bird. Preheat the oven to 425°F while the chicken comes to room temperature.
-Roast the bird 20 minutes or until the skin starts to color. Baste the chicken with the juices found in the bottom of the pan and turn the oven down to 375°F. Continue to cook for 25 more minutes or until the juices from the chicken run clear.
-Pull out the chicken and let it rest for 20 minutes before carving.