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
- 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
- 6 small sprigs of fresh rosemary (optional)
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.