If there’s one thing I like more than eating great food, it’s cooking great food and having others enjoy it with me. Sharing a good meal with friends and family around the table is one of the highlights of my week. Often chicken is the meat of choice because it is less expensive, heather, and my vegetarian friends have been knowing to eat it from time to time. I still haven’t figure out how that works, but as long as they enjoy it I’m happy.
One of my favorite chicken dishes is Lemon Rosemary and Garlic Roasted Chicken. It is hearty enough to sit next to herb roasted potatoes or light enough go on top of rice pilaf or sautéed kale. This recipe is as easy to make for 250 as it is for 2 and you can use skinless/boneless or bone-in. Whatever way you choose, you’ll want to make extra for leftovers. I hope you enjoy.
- 8 pieces chicken (or 1 whole chicken – whole or cut into pieces)
- 1/2 cup olive oil
- 1/2 cup fresh rosemary, cleaned and off branch
- 1/4 cup lemon juice, fresh or bottled
- 10 cloves or garlic, pealed and thinly sliced
- 1 lemon, “zested” then thinly sliced
- salt and pepper
Take the olive oil, rosemary, lemon juice, garlic, and lemon zest, and combine in a large bowl or gallon zip lock bag. Then add your chicken. I use the a bag and then I can squeeze all the air out.
Allow to marinade in the refrigerator for an hour. You can allow it to go a little longer but with the lemon juice you don’t want to let sit too long or it will start to break down your chicken.
Place chicken in an oven safe dish and pour remaining marinade over the top. Salt and pepper then place lemon sliced on top of chicken and bake uncovered at 425º for 30-40 minutes or until chicken is done. Serve with your favorite sides and enjoy. Happy Cooking!