Using your fingers, rub grated lemon zest into kosher salt until well combined. Rub the lemon salt all over the skin and inside the cavity of a whole chicken. Stuff a few lemon halves into the cavity. Refrigerate the chicken, uncovered, from a few hours to overnight. Brush the chicken with melted butter, season with black pepper, and roast in a hot oven until just cooked through.
WHAT WE'RE COOKING NOW
Lemony Roast Chicken
By Denise Mickelsen, senior editor
December 6th, 2011
posted in: Blogs
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