This recipe requires no flour, so it can be a gluten-free! It is that simple to prepare and can be a complement to any meal including rice, cereals, salads, pastas and soups. Delicious! To receive new chicken recipes on a daily basis to find out how to prepare a tasty Chicken recipes visit www.gourmandia.fr.
The secret to this flavorful dish is the salt rub. The rub does not only add flavor but also tenderizes it. Marinate the chicken for four to 48 hours to bring out the best flavor and texture.
Salt rub: Clean and pat dry a 5-pound chicken. Mix 1/3 cup coarse salt and three tablespoons of lemon juice. Lightly loosen the skin from the flesh, then rub the areas under the skin as well as the cavity of the chicken with the salt mixture. Put the chicken inside a re-sealable plastic bag, then place in the chiller for 4 to 48 hours.
Other ingredients you need:
Gremolata (a paste made by combining
1 tablespoon finely chopped parsley,
1 lemon's zest
1 small garlic clove, finely minced)
6 tbsp. butter
About 6 bay leaves (fresh or dried, for garnish)
4 lemons, quartered
Preheat oven to 425 degrees Fahrenheit.
Take out the chicken from the chiller, then thoroughly wash with cold water to remove the salt. Pat dry.
Combine gremolata and butter, then rub about 2/3 of the mixture under the skin, and the rest on the skin. Put the bay leaves and the lemon in the cavity of the chicken. Place the chicken in a shallow roasting pan.
Bake the chicken for about 40 minutes, then remove from oven. Cover chicken with aluminum, then return to oven. Reduce temperature to 375 degrees. Cook for 45 minutes more or until the meat thermometer reads 170 degrees.