Friday, 19th October 2018
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LEMON & ROSEMARY CHICKEN
A simple yet Â“finger-lickingÂ” recipe ideal for this time of the year, while waiting for the weather to make its mind up
1 (3Â½-lb.) chicken, cut into 8 pieces
Â½ cup extra-virgin olive oil
Â½ cup fresh rosemary leaves
Â¼ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Salt and freshly ground black pepper, to taste
Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
Heat oven to 475Â°. Arrange chicken in a 9Â” x 13Â” baking dish; add remaining marinade. Roast, flip once, until cooked through, (30Â–40 minutes).
Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
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