Do you love Rosemary? I am referring of course to the wonderful herb and not a person! It grows like a weed up here in the Sierra Foothills. Nothing could be better on a less than hot day, thank you nature for that, than baked chicken! My marinade for this dish is from Jamie Oliver, The Naked Chef, with a bit of modification…
Marinade Ingredients
3 large lemons
2 handfuls of fresh rosemary
10 cloves of garlic, smashed
10 glugs of extra virgin olive oil
Fresh ground pepper
For the chicken part of the recipe, I used 5 leg thigh combinations. Wash the chicken and cut away any excess fat and skin. Add these to the bag.
Here is the chicken and marinade combined in the bag.Marinate for two hours in the refrigerator. After the two hours, remove the chicken from the refrigerator, and let this sit out for about a half hour. Then pre-heat your oven to 350 degrees.Place the chicken in a foil lined pan skin side down.
Remove the lemon rinds from the bag. Add some of the rosemary pieces to the pan, and do the same with the garlic. Place the pan in the oven and bake for 30 minutes. After 30 minutes turn the chicken. Baste with some of the pan juices, and set the timer for another 30 minutes.I served this with oven fried potatoes and fresh steamed green beans.
The flavors of this dish is amazing! Now, let me give you Jaime Oliver’s recipe for the marinade. This was from his book “Jaime Oliver, The Naked Chef Takes Off.”Rosemary, Garlic and Lemon Marinade
2 good handfuls of fresh rosemary, pounded
6 cloves of garlic, crushed
10 glugs of olive oil
3 lemons, halved, juiced and skin squashed
freshly ground pepper
Mix everything together and massage onto your chosen meat. Leave the meat in the marinade until you’re ready to cook it.
Let me know if you try this! You might even want to cook this chicken on the BBQ grill!