LEMON AND ROSEMARY CHICKEN (POLLO ARROSTO)

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LEMON AND ROSEMARY CHICKEN (POLLO ARROSTO) image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 7

1 (3 ½-lb.) chicken, cut into 8 pieces
½ cup extra-virgin olive oil
½ cup fresh rosemary leaves
¼ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

Steps:

  • 1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour. 2. Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30-40 minutes.

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