The Perfect Roasted Chicken with Lemon Zest & Rosemary Hawaiian Sea Salt


  • 1 (3 1/2-pound) whole chicken, we prefer to use locally sourced chicken
  • 2 ½ teaspoons of our Lemon Rosemary Hawaiian Sea Salt 
  • Olive oil
  • One lemon cut into slices
  • Three rosemary stems
  • 2 teaspoons black pepper 
  1. Brush the chicken with olive oil and season it inside and out with our Lemon Zest and Rosemary Hawaiian Sea Salt and pepper. 
  2. Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Place the lemon slices and the rosemary stems around the chicken
  3. Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

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