My new favorite combination is lemon and Rosemary. Luckily I have 2 of my plants brought indoors to endure a winter in Minnesota!
I have made a cake, shortbread and this tantalizing chicken recipe cut out from a magazine which I have no idea which one. I collect too many recipes I guess! This is so good with that sweet garlic and earthiness of the rosemary. Enjoy!
Lemon and Rosemary Chicken
1 3 1⁄2-lb. chicken, cut into 8 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 (yes really 10!)
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 hour. You can do longer, I also have prepared before work in the morning and used for dinner in the evening.
Heat oven to 475°. Arrange chicken in a 9″ x 13″ baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.