Lemon & Rosemary Chicken

I've attempted a new recipe, it's origins which I've misplaced, that turned out absolutely delicious!

And quick and easy too, especially  for those who enjoy good food (translates required time to flavor).

First, the chicken was a 6 pound, well fattened heavyweight intended to provide excess drippings. Heavier chickens are fatty, and a wonder to prepare. 

Garden fresh carrots steamed in a butter infused chicken broth; rice cooked in water infused with the rind of a navel orange and a mixture of water added to the orange jiuce from the same fruit.

The chicken required a marinating time of two hours in a blend of olive oil, rosemary, lemon pulp and juice, fresh rosemary leaves, 20 garlic cloves sliced very thin and Kosher salt and fresh ground pepper.

(Great tip: Mario Bagatagllia offers "when you've salted and peppered a chicken or chicken pieces and you think you have enough, DO IT AGAIN!") A wonderful tip we live by!

So while the marinating is taking place, what a better time to check out the lifestyle situation (wine) and find a bottle of Louis Jadot 2009 Bourgogne Chardonney (local at $15:00 or so).

Prepare the carrots to steam amd the rice to slow cook.


And here's the chicken prep:

  Lemon and Rosemary chicken
1 - 3 1⁄2-lb. chicken, cut into 8 pieces
1⁄2 cup extra-virgin olive oil
1⁄2 cup fresh rosemary leaves
1⁄4 cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

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, flipping once, until cooked through, 30–40 minutes.


So, we cheated on flipping the chicken.

  Watching carefully, we didn't turn each piece. Once it attained the eating temperature we switched to the broiler and crisped the skin.

Turned off the broiler and placed the plates in the oven, removing the chicken to the counter to rest 5 minutes.

  Drained the steaming carrots, dropped in a piece (chunk) of butter, a splash of chopped fresh parsley, salt and pepper, returned the top to the pot and gave it a great thrashing shake.

  Salt and peppered the rice. When placed on the plates we spooned a tad of chicken drippings over it.

  Thats the plate in the photo above.

  A glass of said Louis Jadot and voila! Very, very good.

A keeper and wonderful at the left-over stage for sure!


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