I must say when we tested this, we weren’t sure we’d love the taste with all that garlic and all that rosemary plus the actual pulp of the lemon. So we actually had a back-up plan for dinner. Am I the only one who does that? We didn’t need that back-up plan because we both loved it. All the flavors are very much changed by roasting: the garlic ends up mellow and sweet and the lemon and rosemary are not overpowering. It’s a very different taste from my recipe for Greek Lemon Chicken which I intend to spring on you later this year.
The dish reheated beautifully and the leftovers made a great lunch the next day. I will confess to living by the rule of: cook once, eat twice. Gotta have some time to write!
Lemony roast chicken
Makes: 4 servings
1 (3 1/2-pound/1.5 kg) chicken, cut into 8 pieces (I hate cutting up chicken and next time, I’ll get that done)
1/2 cup (125 mL) extra-virgin olive oil
1/4 cup (125 mL) fresh rosemary leaves – the original recipe called for ½ cup, but I totally denuded my little rosemary bush to get the ¼ cup. Next time, I’ll try to full amount
1/4 cup (60 mL) freshly squeezed lemon juice
10 garlic cloves, peeled and thinly sliced (DH was convinced to do this)
Sea salt and freshly ground black pepper, to taste – but let’s say plenty
1. Mix olive oil, rosemary, lemon juice, pulp, garlic, lemon and salt and pepper.
2. Arrange chicken pieces in a baking dish (9 x 13 or so) so that they do not overlap. Pour marinade over. Cover with plastic wrap and marinate in refrigerator for about 1 hour.
2. Preheat oven to 475 F. This seemed very high to me, but it worked well and cooked fast.
3. Roast, turning once, until cooked through, about 30 to 40 minutes.
Find out more about me the books I write when I'm not cooking at www.maryjanemaffini.com
And find ways to save time for what you love to do in my latest Charlotte Adams mystery. The Busy Woman's Guide to Murder offers many time management tips (no extra charge!)