Rosemary Salt Encrusted Chicken with Sweet Onions and White Wine

  • Servings: 4-8
  • Prep time: ~ 10 minutes
  • Cook time: ~ 1 to 1 1/2 hours


  • 2 3 to 5 pound free range or organic chickens
  • 2 large yellow onions
  • 4-6 cloves of garlic
  • Rosemary Salt
  • Olive oil
  • 2 lemons
  • Parchment paper

If you have never tried roasting a chicken, it is time. This recipe is so easy and will be one of those meals your family asks you to make again and again. The succulent onions melt in your mouth and the chicken is oh so juicy. The Rosemary French Grey with a hint of lavender salt seasons the meat perfectly.

The prep work only takes 10 minutes and then you pop it in the oven for an hour or so. You do not need to baste the chickens so you can go help with homework, run, or finish the laundry for the next hour. When the chickens are resting, steam the asparagus or artichokes and you will have a nutrient rich meal you will be proud to serve. Plus, your entire home will smell like heaven for hours afterwards.

I roast 2 chickens for the leftovers. You can make so many different meals with the meat from the second bird. Soon I will post a weekly menu using the roasted chicken and the homemade stock with fresh herbs. My goal is to post comfort food that is clean, healthy, and simple to make after a hectic day. It is time to simplify dinner.

Directions to Roast the chickens:

1) Mix 2 tablespoons of olive oil with 2 to 3 pinches of rosemary sea salt. Cut 2 lemons in half. Cut 3 or 4 cloves of garlic in half. Slice 2 large yellow onions into thin pieces.

2) Add parchment paper to your roasting pan for easier clean up. Place the onion slices on the parchment paper. Drizzle with olive oil and sprinkle with a pinch of Rosemary Salt.

3) Remove the 2 chickens from the wrapper and take out the giblets. Rinse and pat the inside and out with a paper towel.

4) Remove all your rings before this part. Slide your fingers under the skin of the breasts and loosen. Coat your hands with the olive oil rosemary salt mixture and spread on the breast meat under the skin. Add some rosemary salt inside the cavity. Place 2 lemon halves and 3or4 garlic clove halves in the cavity of each chicken.

5) Truss your chicken if you like. I did not this time.

6) Place the chickens on the onions and drizzle with olive oil. Let the chickens come to room temperature before cooking.

7) Set the oven on convection at 425 degrees.

8) Pour about 1 cup of dry white wine on top of the chickens and onions. The  2010 Mas Des Dames, Grenache Blanc, Languedoc, France wine paired perfectly and we enjoyed a glass with the meal as well.

9) Roast for 60 minutes to 1 1/2 hour depending on the size of the birds. My 3 pounders were done in 60 minutes.

10) Let rest for 20 to 30 minutes.

Wine Pairing

2010 Mas Des Dames, Grenache Blanc, Languedoc, France
“Mas Des Dames “farm of the Ladies”, One plot has whitish limestone soils rich i fossilized seashells that is ideal for making a fresh, mineral-driven Grenache blanc. If you want to see what kind of character Grenache Blanc is capable of, you would be hard-pressed to find a better example than this. Aromas of hay and almonds are underpinned by a streak of minerality that lingers on the palate with lip-smacking presence. The particular soil that nourishes this 2.5-acre parcel is integral to the wine, and permits the vines to retain a high level of natural acidity in its grapes despite full malolactic fermentation.” Perrine


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