- 1 (4 pound) chicken, cut into pieces
- 2 tablespoons olive or vegetable oil
- 1 whole lemon cut in half
- 1 1/2 teaspoons Morton® Hot Salt™, divided
- 4 minced garlic cloves
- 4 whole shallots, cut into large pieces
- Place chicken, skin side up, in a roasting pan. Brush the chicken with oil, then with juice from 1/2 of lemon. Sprinkle chicken with 1 teaspoon Morton(R) Hot Salt(TM). Divide minced garlic over chicken. Rub into skin to coat all sides; add shallots around chicken.
- Place pan in the oven and roast at 375 degrees F for about 30 minutes. Baste chicken pieces with pan juices occasionally. Continue to roast chicken until juices run clear (thermometer registers at 175 degrees F), about 20 minutes.
- Remove chicken pieces to platter; cover.
- Skim off grease from roasting pan and place pan on top of the stove. Add water to remaining juices; bring to boil while scraping bottom of pan vigorously with wooden spoon, loosening all the crisp bits in the bottom of the pan. Add juice from remaining one-half lemon and remaining 1/2 teaspoon Morton(R) Hot Salt(TM). Let reduce by half; adjust seasoning. Serve over chicken pieces.