Lemon and Rosemary Chicken3:49 PM
This is a recipe that I've been meaning to share with you for quite a while now. I started working at an accounting firm for tax season this year (same thing that I did last year), and things have become crazy, fast. I work 6 days a week and by the time I get home and make dinner, it feels like it's time for bed... just to start it all over again. By the end of the week, I'm exhausted and the thought of cooking, much less menu planning, just seems so daunting. The other little things (like blogging) have been all but forgotten.
But enough of that. I'm dusting off my computer to share this recipe with you now, and that's all that matters. It is seriously delicious...and super easy, which is even better! I found it in Saveur magazine a while ago and it has since become one of my favorite ways to cook chicken. Just a side note - this recipe has you marinate the chicken for an hour before you cook it, so plan accordingly!
- 1 3-1/2 lb chicken, cut into 8 pieces (I also do this with 4 or so chicken breasts, cut into pieces)
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh rosemary leaves
- 1/4 cup fresh lemon juice
- 10 cloves garlic, thinly sliced
- 1 lemon, peel removed, pith and pulp chopped
- Kosher salt and freshly ground black pepper, to taste
Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hr.
Heat oven to 475 F. Arrange chicken in a 9"x13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30-40 minutes.
Note: When I make this with chicken breasts, the pieces are smaller and boneless, so they cook quite a bit faster - closer to 20 minutes (although it varies).