Roasted Chicken with Jacobsen Garlic Salt
Taming garlic’s aromatic flavor into a sweet nuttiness, this versatile salt works across a multitude of simple dishes from warm dinner rolls with butter to crispy fingerling potatoes, grilled and sautéed vegetables, or this classic roast chicken
1ea 3-4lb chicken
freshly cracked Jacobsen Sourced Black Pepper
1 bay leaf, fresh if possible
4 cloves of garlic, crushed
Jacobsen Garlic Salt
- One day before cooking the chicken, remove the neck and gizzards from the inside, rinse it and pat it dry.
- Season the inside and outside of the bird liberally with Jacobsen Garlic Salt (about 1 Tbsp total).
- When ready to roast, remove the bird from the fridge and season with freshly cracked black pepper.
- Slice a lemon in half and put it into the cavity with 1 fresh bay leaf, and 4 cloves of crushed garlic.
- Put the chicken breast side up on top of a rack in a skillet or small roasting pan.
- Tie the legs together and tuck the wings under the bird.
- Preheat the oven to 425 F while the bird comes to cool room temperature.
- Roast the bird for about 20 minutes until the skin starts to get color.
- Baste the chicken with the juices that form on the bottom of the pan and turn the oven down to 375.
- Continue to cook for about 25 more minutes or until the juices from the chicken turn clear and a thermometer inserted into the thickest part of the thigh registers 155F.
- Pull the chicken out and let it rest for at least 20 minutes before cutting.
- Portion the chicken into pieces and finish with more Jacobsen Garlic Salt.