🫙 From the Spice Rack
Lemon-Rosemary Chicken
1 (3 1/2 pound) chicken, cut up 3 large lemons 1/4 cup olive oil or vegetable oil 1/2 cup fresh rosemary or 3 tablespoon dried rosemary 6 cloves garlic, minc...
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Ingredients5 items
Ingredients
- 1(3 1/2 pound) chicken, cut up
- 3large lemons
- 1/4cupolive oil or vegetable oil
- 1/2cupfresh rosemary or 3 tablespoon dried rosemary
- 6cloves garlic, minced or pressed
Directions
- 1
Lemon-Rosemary Chicken 1 (3 1/2 pound) chicken, cut up 3 large lemons 1/4 cup olive oil or vegetable oil 1/2 cup fresh rosemary or 3 tablesp
- 2
Rinse chicken and pat dry
- 3
Cut lemons in half and ream juice to make 3/4 cup
- 4
Combine reamed lemon shells, lemon juice, oil, the 1/2 cup rosemary and garlic in a large heavy-duty plastic bag or nonreactive bowl
- 5
Add chicken and seal bag (or cover bowl)
- 6
Rotate bag to distribute marinade and place in a shallow pan
- 7
Refrigerate for at least 4 hours or until the next day, turning chicken occasionally
- 8
Remove chicken from bag, reserving marinade