Roast chicken is so easy and so elegant. It is such an easy fix, too. I found a recipe in the food section of our Lincoln Journal Star that struck my fancy; when I served it to The Normanator he approved. That spurred me to share it. Besides, Carol, from CTonabudget said she could not wait to have it. She and I have been aghast at meat prices so the idea of a new recipe for roast chicken hit our hot buttons!
When I found the recipe I knew I was going to be away from home for a day so I put it all together and kept it, covered, in the fridge. There was ample time for the flavors to marry. I won’t torment you with the details of how delicious this was…I will give you the particulars and you can see for yourselves how yummy it can be!
Mother Connie’s Version of Lemony Roast Chicken
1/2 cup olive oil *I did use olive oil but any vegetable oil will be fine
1/2 cup fresh rosemary leaves *No fresh leaves here; poultry seasoning was what I had
1/4 cup fresh squeezed lemon juice *Bottled lemon juice was all I could find in our pantry
10 cloves thinly sliced garlic *Garlic powder had to do
SIDEBAR: Did I mention we live in a small town and our shopping choices are limited? The moral of this story is to use what you have and make do. The flavor of this dish will still make you a star in your own home! END SIDEBAR.
Salt and pepper to taste
3 1/2# chicken, 8 or 9 pieces… *I had hind quarters and that was PERFECT.
In a large bowl, combine oil, rosemary, lemon juice, garlic, salt and pepper. Choose a baking dish that will accommodate your chicken pieces in a single layer. Brush about 1/4 of the mixture on the bottom of the baking dish. Arrange the chicken meaty side up over the marinade and cover the meat with the remaining marinade. Cover with plastic wrap and keep in the fridge for up to 12 hours.
When you are ready to cook your chicken, preheat the oven to 475*. Remove the plastic, turn the pieces over and spoon any excess marinade over each piece. Roast for 15 minutes.
Remove the whole business from the oven and turn each piece so it is meaty side up. Return to the oven and roast for an additional 25 minutes or until the chicken is cooked through and nicely browned.
This would be delicious served with rice or potatoes and a big green salad! Any leftover pieces are just yummy when served cold, too!
This will serve 4 people.
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