A roast chicken that screams fall comfort! Season with A. Vogel Herbed Sea Salt, garlic, and lemon for a juicy, flavorful dinner that's perfect for any autumn gathering.

Prep Time: 20 minutes

Cook Time: 1:20 to 1:35

Feeds: 4-6 People

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Remove the chicken giblets (if present) and pat the chicken dry with paper towels. Drying the chicken skin ensures a crispy finish when roasting.
3. Rub the chicken inside and out with olive oil or melted butter. Generously sprinkle 2 tablespoons of Herbamare Original Herbed Sea Salt all over the chicken, ensuring even coverage. Season with black pepper and paprika if desired.
4. Insert the halved lemon, garlic cloves, rosemary, and thyme into the cavity of the chicken. This adds flavor and aroma to the meat as it roasts.
5. Tie the legs together using kitchen twine to ensure even cooking, and tuck the wing tips under the body to prevent burning.
6. Place the quartered onions in the roasting pan to form a bed for the chicken. If using vegetables like carrots, potatoes, and parsnips, arrange them around the chicken for a complete meal.
7. Pour the chicken broth (or water) into the roasting pan to keep the chicken moist during roasting.
8. Roast the chicken in the preheated oven at 425°F (220°C) for 20 minutes to crisp up the skin. After 20 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour to 1 hour 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.

   Tip: Baste the chicken with the pan juices every 20-30 minutes to enhance flavor and keep the meat juicy.

9. Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and keeps the meat moist when carving.
10. Carve the chicken and serve with the roasted vegetables. Drizzle the pan juices over the chicken and vegetables for added flavor.