I’ve been meaning to share this Lemon Rosemary Chicken recipe for a while but never got around to organizing myself to take photos while prepping. I swear, I do not know how recipe bloggers do it – cook and take pictures at the same time.
This is one of the easiest dishes you can ever make. Prep time is like 5 minutes, as long as your chicken is thawed. And cooking time is less than an hour. My kids love this. It is a family favourite.
I found the recipe online when I was googling anything about rosemary. I recently succeeded in growing rosemary at home. The original recipe I found was here. But I tweaked it a bit.
My recipe does not have precise measurements (sorry). Here are the ingredients that you will need.
1 kilogram chicken thighs, bone-in, skin-on
2 to 4 sprigs of fresh rosemary
juice of 1 whole lemon
2 to 4 tablespoons of Bertolli extra virgin olive oil
4 to 6 cloves of garlic, chopped
2 tsp salt
1/4 tsp pepper
Optional – vegetables like carrots or potatoes
1. Preheat oven to 180C
2. Season chicken thighs with salt. Arrange on a roasting dish.
3, Mix all the ingredients of the marinade together – olive oil, juice of one lemon, chopped rosemary sprigs, chopped garlic.
4. Pour all marinade on the chicken. Make sure all surfaces of the chicken pieces are wet with marinade, though they don’t have to be soaked or submerged in the olive oil.
5. Put chicken and mixture in the preheated oven. Leave for at least 40 minutes. Check if the insides are cooked. Or if you prefer to brown the chicken skin, leave on for an extra 8-10 minutes.
Marinate the chicken for one hour or overnight in the refrigerator
Brown the chicken in a cast iron skillet before putting it in the oven
This dish is Lily approved. Promise, next recipe will be more precise.