Marinating budget-friendly chicken pieces in herb-laced lemon juice, white wine, and oil allows this succulent rosemary chicken recipe to stay juicy through the cooking process. Simple grilled or baked potatoes, a fresh chopped salad, and a plate of fruit turn this into a complete, wholesome meal.
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 1 hour
Total Time: 1 hour, 17 minutes
Yield: 6 servings
Ingredients:
- 2 pounds chicken pieces
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 dry white wine
- 3 tablespoons chopped fresh rosemary
- 1 clove garlic, crushed and chopped
- 3/4 teaspoon salt (reduce to 1/4 teaspoon if using sodium-containing chicken)
- 1/2 teaspoon ground black pepper
- Garnish:
- 6 small sprigs of fresh rosemary (optional)
Preparation:
Stir the olive oil, lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined. Pour the lemon-rosemary marinade into a large glass baking dish; add the chicken to the dish, turning the pieces once to coat with the marinade. Cover the dish and refrigerate the chicken for 1 hour, turning the pieces once every 15 minutes.
Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side. The chicken is done when the thickest part feels firm to the touch and tests 165F on an instant-read thermometer. Serve hot as an entree or refrigerate the chicken and serve it sliced in a salad. Garnish with additional fresh rosemary, if desired.
This rosemary chicken recipe makes 6 servings.
