Monday, August 2, 2010

Lemon Rosemary Garlic Chicken

Jennifer S.

3-5 pound whole, chicken w/skin on, back bone removed
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon rosemary, dried
1 tablespoon garlic from jar or 4 large garlic cloves, minced
1 TBS Kosher salt
1 teaspoon pepper

Place chicken in zip type bag. (After removing back bone, to "butterfly" chicken)
Place remaining ingredients in blender, process until smooth. Pour over chicken.
Massage chicken well.
Place in fridge for 4 hours or over night. Turning bag often.
Preheat oven to hottest temp. (500 degrees)
Remove chicken from bag.
Lay chicken flat, breast side up on a broiler pan. Tuck wings under to prevent burning.
Bake chicken for 15 mins on hottest temp in oven.
Turn oven down to 375 degrees for 30-45 mins or until chicken juices are no longer pink.
Let chicken rest for 10-15 mins.
Carve and serve.

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