Chicken with Rosemary Sea Salt
1 (4-5 lb) roasting chicken 2 large yellow onions, sliced
into rings 1⁄2 cup water
Serves 4-6
Extra Virgin Olive Oil
11⁄2-2 TBS Spanish + Rosemary
Sea Salt, divided
1 or 2 fresh rosemary sprigs
2 lemons, quartered (1 if lemons are large)
4 TBS cold butter, unsalted
Preheat the oven to 425°. Rinse the chicken inside and out and pat dry. Toss the onion with a little olive oil in a small roasting pan. Pour the water into the pan. Place chicken on top and sprinkle the inside of the cavity with about 1⁄2 teaspoon of Spanish + Rosemary Sea Salt. Place the lemons and rosemary sprigs inside the chicken. Place 2 tablespoons of butter under the skin of the breast. Rub the chicken all over with olive oil and then rub with 1-11⁄2 tablespoons of Spanish + Rosemary Sea Salt. Tuck remaining butter around the legs of the chicken. Roast for 75-90 minutes or until the juices run clear when you cut between the leg and the thigh. Add 1⁄2 cup more water if the onions are starting to brown halfway through the cooking time. When the bird is done (165°), cover with foil and allow to sit at room temperature for 15-20 minutes.