Print Recipe
Copy LinkLemon & Rosemary Roasted Chicken
Servings: 3
Total Time: 4 hours in the fridge, 45 minutes cook time
Ingredients
2 to 2.5 lbs chicken pieces (thighs and legs used here)
4 medium cloves garlic, minced
1 TBSP dry rosemary
zest from 1 lemon
2 TBSP olive oil
juice from 1 lemon
salt and pepper
Directions
1. In small bowl combine the garlic, rosemary, lemon zest and 1 TBSP of olive oil. Push the mixture underneath the skin of each piece of chicken. Place chicken skin side up in a large dish, cover and refrigerate for 4 hours.
2. Preheat the oven to 450°F.
3. Line a roasting pan or baking sheet with foil and place a rack on top. Arrange the chicken pieces, skin side up, on the rack spread apart as much as possible. Pour the lemon juice over top the chicken pieces. Liberally season the chicken with salt and pepper and drizzle with 1 TBSP olive oil.
4. Place in the oven and cook for 45 minutes or until cooked through (160° to 165° F). Let rest 5 minutes and serve.
2. Preheat the oven to 450°F.
3. Line a roasting pan or baking sheet with foil and place a rack on top. Arrange the chicken pieces, skin side up, on the rack spread apart as much as possible. Pour the lemon juice over top the chicken pieces. Liberally season the chicken with salt and pepper and drizzle with 1 TBSP olive oil.
4. Place in the oven and cook for 45 minutes or until cooked through (160° to 165° F). Let rest 5 minutes and serve.
