Lemony Roast Chicken

Recipe Credit: Saveur: The New Comfort Food (Chronicle Books, 2011), edited by James Oseland. Reprinted with permission from Chronicle Books.

lemony-roast-chicken_lg

Ingredients

  • 1 3 ½-lb. chicken, cut into 8 pieces
  • ½ cup California Olive Ranch extra virgin olive oil
  • ½ cup fresh rosemary leaves
  • ¼ cup fresh lemon juice
  • 10 cloves garlic, thinly sliced
  • 1 lemon, peel removed, pith and pulp chopped
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Toss the chicken pieces with the California Olive Ranch extra virgin olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper to taste in a bowl. Marinate for about 1 hour.
  2. Heat the oven to 475°F. Arrange the chicken in a 9 x 13-inch baking dish and add the remaining marinade. Roast, turning once, until cooked through, 30-40 minutes.
  3. Divide chicken between 4 plates and serve.

Time

100 Minutes

Level

Easy

Yield

4 servings

 

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on RedditShare on LinkedIn