Lemony Roast Chicken

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



  • 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


  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.


100 Minutes




4 servings


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