Monday, 20th November 2017
RECIPES Article
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This Month's Magazine
LEMON & ROSEMARY CHICKEN

LEMON & ROSEMARY CHICKEN

A simple yet “finger-licking” recipe ideal for this time of the year, while waiting for the weather to make its mind up

Ingredients

  • 1 (3½-lb.) chicken, cut into 8 pieces
  • ½ cup 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
  • Salt and freshly ground black pepper, to taste


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Instructions

  1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
  2. Heat oven to 475°. Arrange chicken in a 9” x 13” baking dish; add remaining marinade. Roast, flip once, until cooked through, (30–40 minutes).



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