Lemon Rosemary Garlic Chicken
Ingredients
1 whole chicken cut into six or eight pieces
2 cups of dry white wine
⅛ cup olive oil
6 sprigs of rosemary
12 garlic cloves
Juice of four lemons (Don’t throw away the squeezed lemons. Cut them in half to add to the marinade.)
½ of an onion roughly quartered
Zest of one whole lemon
Salt
Fresh Ground Black Pepper
Preparation
1
Season the chicken pieces with salt and pepper.
2
Place the wine, olive oil, rosemary leaves, garlic cloves, and lemon juice into a blender. Blend the ingredients for about 30 seconds to a minute until ingredients are blended into a smooth liquid or until the solid ingredients are roughly chopped (your preference, because it doesn’t matter).
3
After this sauce is blended, divide the sauce in half. One half of the sauce will be used for marinade and the other half of the sauce will be used as a cooking source and drizzle after cooking.
4
Place the chicken, lemon zest, juiced lemons, onions, and half of the sauce into a covered container.
5
Place the chicken in the refrigerator. Let the chicken marinate for at least six to eight hours (I marinate my chicken overnight).
6
Once you are ready to cook the chicken, preheat the oven at 375 degrees.
7
While the oven is preheating, heat a few tablespoons of olive oil in an oven safe skillet on the stove top.
8
Once the olive oil is hot, remove the chicken from the marinade (discard the marinade), and add the chicken to the pan (once I add the chicken to the pan I like to sprinkle a little more salt and pepper on the chicken).
9
Brown the chicken on both sides using medium high heat (This will help sear the meat and lock in the juices to keep the chicken tender. With this high heat, make sure to turn the chicken frequently to prevent burning the chicken.)
10
After the chicken has browned, remove the chicken from the pan and deglaze the pan with ¼ of the remaining sauce that was set aside.
11
After deglazing the pan, add the chicken back to the pan.
12
Place the chicken into the oven.
13
Bake the chicken uncovered for 30 minutes or until the internal temperature has reached 165 degrees.
14
While the chicken is cooking, place the remaining sauce in a small saucepan.
15
Cook the sauce for about 3 to 5 minutes.
16
After the chicken has cooked, drizzle the chicken with the remaining cooked sauce or serve the sauce on the side as a dipping sauce for the chicken.
17
This chicken is also great on the grill. Basting the chicken with extra marinade while cooking will help keep the chicken moist and flavorful.
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About
Roasted chicken in a tangy marinade with a touch of rosemary.
Yield:
6 to 8 pieces
Added:
Thursday, June 18, 2015 - 5:54pm
