If you are into gardening have so much harvest this summer (before it turns to fall very soon) have your rosemary put into a great use. This rosemary roasted chicken with garlic and lemon is my favorite to make. It is so easy but the outcome is so delicious. I really love how versatile chicken is.
I always marinate my chicken overnight, I started putting all the seasoning for marination together just after dinner, and cook the chicken for lunch the next day. It made such a huge difference. If you don’t have time or forget to marinate your chicken overnight, at least marinate for 30 minutes. But seriously, lemon and garlic, what could go wrong? Add the rosemary to the mix, the smell of this roasted chicken and the herb-y taste, I could do this all day!
Ingredients:
2 lbs (1 kg) skin on chicken thighs and drumsticks
3 tbsp olive oil
2-3 sprigs fresh rosemary -minced
4 cloves of garlic -minced
Juice and zest from 1 lemon
Salt and pepper to taste
Instructions:
- In a large bowl, whisk in olive oil, rosemary, lemon juice & zest, garlic, salt, and pepper.
- Add chicken and toss to coat the chicken well with the seasoning. Let the chicken marinated in the fridge for at least 30 minutes to overnight.
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Arrange the chicken skin side down on the prepared baking sheet. Bake for about 30 minutes. Flip the chicken and bake for another 30 minutes or until the skin is golden brown and crispy.
- Serve immediately with veggies or carbs of your choice. Enjoy!