Tuesday, July 15, 2014

Lemon and Rosemary Baked Chicken

I had to share this recipe with you immediately. It is super easy to prepare, and the chicken comes out tender and moist and full of flavor. This is my new go-to recipe for whole baked chicken. Thanks Ina!

1 (3-4 lb) chicken, backbone removed
1.5 teaspoons salt, divided
1/3 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
2 teaspoons black pepper

Remove the backbone of the chicken. See this video. Pat chicken dry with paper towels. Sprinkle with 3/4 teaspoon salt on each side.  

Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper in a small bowl. Place the chicken in a ceramic or glass dish just large enough to hold it flat (I used my cast iron skillet). Pour the lemon marinade over the chicken, turning it in the dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Turn the chicken 2 or 3 times while marinating.

Bake (skin side up) on 350 degrees for 1 hour and 20 minutes or until cooked through (cover with  foil the first 30-45 minutes). Serve with pan juices drizzled on top. 

Source: Ina Garten
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