Fennel and Olive Roasted Chicken with Dates and Clementines
Inspired by the olive factories of Southern Spain, chef Olivia Hayo created this recipe using local California olives, dates, and clementines.
November marks the beginning of Meyer Lemon season, and this infused salt gives us a way to add the distinct floral, tart, earthy flavor into all our roast dishes, from veggies to chicken. Making infused salt is an easy process that makes great use of excess herbs and produce.
Ingredients
SERVINGS: 1 Cup(s)
- 4 organic Meyer lemons, zested using a microplane
- 2 tablespoons fresh thyme leaves, coarsely chopped
- 1 cup coarse Himalayan salt, sea salt, or kosher salt
Instructions
Preheat the oven to lowest temperature (~200℉), with a rack in the center. Line a large baking sheet with parchment or foil and set aside.
In a medium mixing bowl combine the lemon zest, thyme and salt. Mix together by rubbing ingredients between your fingers. This will release the oils of the ingredients essential for infusing the salt.
Spread the salt mixture evenly across the lined baking sheet. Bake for one hour, stirring once after 30 minutes. Continue baking until the mixture is dry.
Remove the baking sheet from the oven and break up any clumps that may have formed.
Once cooled, transfer the salt to airtight jars and store in a cool, dark place. The infused salt will keep for up to one year.
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