SizzlininIN
Master Chef
I just found this recipe in one of my cookbooks and wanted to share it with you all:
Roasted Chicken with Lemon, Garlic, and Rosemary
*Note....serves 12 so this would be great for a dinner party
2 garlic bulbs, minced
1 cup fresh lemon juice
1 1/2 tsp. freshly ground pepper
1 tbsp. salt
2/3 cup fresh rosemary sprigs, coarsely chopped
2 cups olive oil
3 (2 1/2 to 3 pound) whole chickens, cut up
3 lemons, sliced
Garnish: fresh rosemary sprigs
*Whisk together first 5 ingredients until blended; whisk in oil. Pour mixture evenly into 3 large heavy duty, zip-top plastic bags; add chicken pieces and lemon slices. Seal and chill 8 hours, turning bags occasionally.
*Line two 15 x 10 inch jellyroll pans with heavy-duty aluminum foil. Remove chicken from marinade, reserving marinade. Arrange chicken in pans. Drizzle with marinade.
*Bake, uncovered, at 425 degrees for 1 hour or until done, basting with pan juices every 20 minutes. Garnish, if desired. Yield: 12 Servings.
Obtained from: Southern Living 1997 Annual Recipes Cookbook
Roasted Chicken with Lemon, Garlic, and Rosemary
*Note....serves 12 so this would be great for a dinner party
2 garlic bulbs, minced
1 cup fresh lemon juice
1 1/2 tsp. freshly ground pepper
1 tbsp. salt
2/3 cup fresh rosemary sprigs, coarsely chopped
2 cups olive oil
3 (2 1/2 to 3 pound) whole chickens, cut up
3 lemons, sliced
Garnish: fresh rosemary sprigs
*Whisk together first 5 ingredients until blended; whisk in oil. Pour mixture evenly into 3 large heavy duty, zip-top plastic bags; add chicken pieces and lemon slices. Seal and chill 8 hours, turning bags occasionally.
*Line two 15 x 10 inch jellyroll pans with heavy-duty aluminum foil. Remove chicken from marinade, reserving marinade. Arrange chicken in pans. Drizzle with marinade.
*Bake, uncovered, at 425 degrees for 1 hour or until done, basting with pan juices every 20 minutes. Garnish, if desired. Yield: 12 Servings.
Obtained from: Southern Living 1997 Annual Recipes Cookbook