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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 (3Â˝-lb.) chicken, cut into 8 pieces
Â˝ cup extra-virgin olive oil
Â˝ cup fresh rosemary leaves
ÂĽ 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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Back to main menu of issue No. 162 September 2014
Crab and Chicken noodle salad
A quick, tasty summer meal
Have fun at Easter!
St. Valentine's recipe
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