Saturday, November 16, 2013

Lemon Chicken


6 pcs chicken thighs
Coarse salt
1/3 cup extra-virgin olive oil
2 teaspoon grated lemon zest (about 2 lemons)
1/3 cup freshly-squeezed lemon juice
3 to 4 garlic cloves, minced
1 tablespoon minced fresh rosemary leaves
1 teaspoon freshly-ground black pepper


Sprinkle the prepared chicken with salt on all sides.
Combine olive oil, lemon zest, lemon juice, garlic, rosemary, and black pepper and marinade the chicken. Cover the dish with plastic wrap and refrigerate overnight. Remove the marinated chicken from the refrigerator at least 2 hours before cooking to let it come to room temperature.

When ready to cook, preheat your oven. Turn oven temperature to 375 degrees F to a roasting position for 45min. Place the chicken in the oven. Watch closely and when the chicken is just starting to brown, turn the chicken over and let the other side brown slightly. The chicken is done when the juices run clear when cut with the tip of a knife and the skin should be golden brown. Remove chicken and cover with aluminum foil, and allow to rest for 5 minutes.

After resting, put chicken on the plate and sprinkle with lemon sauce and serve with the mashed potatoes and salad.

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