Servings: One whole chicken four for dinner; the second yields enough to make two additional meals.
For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or this quick stir-fry.
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Salting seasons the bird, of course, but if you can do it a day, or even a few hours, ahead, you’ll get more flavorful meat and crisper skin.
This is one of my go to recipes. I know that this alwasy comes out incredible - I get rave reviews every time, and have given this recipe out many times. I have made it in the oven, but now make it in my big green egg and roasting it over charcoal just elevates even further. Definitely better when you give it 12 hours to sit in the fridge, but even at 4 hours it is still very good.
Awesome recipe! I only refrigerated the chicken for 5 hours and the flavor was fantastic. I will keep this recipe in mind the next time I am entertaining and want to prepare the chicken the day before. My kids loved it!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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