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Lemon and Rosemary Roasted Chicken
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Lemon and Rosemary Roasted Chicken
Bone-in chicken pieces coated in lemon, garlic, and rosemary then oven baked until skin is crispy and chicken is tender.
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servings:
2
total time:
1 hour
added on
06/07/2017
recipe by:
Frankie
INGREDIENTS
2 to 2 1/2 pounds bone-in chicken thighs and legs
2 medium garlic cloves, minced
1 TBSP dried rosemary
zest and juice from 1 medium lemon
2 TBSP olive oil
1 tsp salt
1 tsp freshly ground black pepper
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DIRECTIONS
Preheat the oven to 425°F.
Line a rimmed baking sheet with foil then place a wire baking rack onto the baking sheet and set aside.
In large bowl stir together the garlic, rosemary, lemon zest, lemon juice, olive oil, salt, and pepper.
Add the chicken pieces to the bowl and toss to coat in the oil mixture.
Spread the chicken pieces, skin-side up, out onto the wire rack.
Bake the chicken in the preheated oven for about 40 minutes or until cooked through.
Take the chicken out of the oven and allow to rest for 10 minutes before serving.
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