Recipes
Filter recipes by:
Print this recipe Share with a Friend

Tell a friend! We'll send your friends the page and your message.
Note: You and your friend's email addresses are only used once as a referral. We will not collect or store the email addresses.

Friend's Name:
Your Name:
Friend's Email:
Your Email:
Message
(500 char. max)

Chicken with Rosemary and Lemon Salt

NapaStyle Wine Club Chicken with Rosemary and Lemon Salt NapaStyle Wine Club Chicken with Rosemary and Lemon Salt
About this Recipe
I prefer to roast this chicken in a convection oven for a crispier skin, but if you have only a conventional oven, you'll still enjoy a great result. The recipe makes extra seasoned salt and you will only need half the amount made (best not to overpower the wine). You can use the leftover salt on pork chops, leg of lamb or roasted potatoes. It will keep in the refrigerator for several days or in the freezer for a month. Use a vegetable peeler to remove the zest (yellow part only) from the lemons, then mince very finely. This method gives you a drier result than a grater does.
Serve with
Plantagenet Omrah Unoaked C...
South Australia
Dierberg Chardonnay
Santa Maria Valley
Baker Lane Hurst Vineyard P...
Sonoma Coast
d'arenberg Hermit Crab Viog...
South Eastern Australia
Ingredients
Serves: 4
  • 2 chickens, about 2 to 3 lbs. each
  • 3 tbsp extra-virgin olive oil
  • 1 or 2 fresh rosemary sprigs
  • 1 1/2 lemons, cut into chunks
  • seasoned salt
  • 2 tbsp very finely minced lemon zest
  • 2 tbsp minced fresh rosemary
  • 2 tbsp sea salt, preferably gray salt
  • freshly ground black pepper
Directions
Preparation Time: 5 minutes (10 minutes inactive)
Cooking Time: 1 hour, 10 minutes

Preheat oven to 450°F if you have no convection fan or to 425°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 tbsp 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°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.

Email Newsletter
Stay up to date with the latest NapaStyle Wine Club news including new gifts, featured wines, recipes and more!
 

All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states laws applicable to it. Due to state laws, wine can be purchased only be adults age 21 or older. Wine may be shipped only to legal adults. We currently ship to the following states: CA, ID, LA, MO, ND, NE, NH, NM, NV, OR, WV, WY. Further, in the following states, all orders accepted by and sales made by licensed in-state retailers: AZ, CO, CT, DC, FL, HI, IA, IL, IN, MA, MI, MN, NJ, NY, OH, VA. In Texas, all wine will be sold by Texas licensed Winery ITO Wines, LLC, located at 16760 Hedgecroft Drive Suite 608, TX 77060, Phone: (707) 234-4747. We do not currently ship to the following states: AK, AL, AR, CT, DE, GA, KS, KY, MD, ME, MS, MT, NC, OK, PA, RI, SC, SD, TN, UT, VT, WA, WI.


Click for detailed shipping information.