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RECIPE: Roasted Chicken with Jacobsen Garlic Salt


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 

Serves 2-4

INGREDIENTS:

1ea 3-4lb chicken

freshly cracked Jacobsen Sourced Black Pepper

1 bay leaf, fresh if possible

4 cloves of garlic, crushed

1 lemon

Jacobsen Garlic Salt

DIRECTIONS:

  • 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). 
  • Refrigerate. 
  • 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.


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