Lemon Rosemary Chicken
- 6 chicken pieces
- 1 Zest of Lemon
- 1 Juice of Lemon
- 2 Garlic cloves finely minced
- 1 tbsp Fresh Rosemary finely minced
- 2 tsps Sea Salt
- 1 tsp Black Pepper
- 3 tbsps Butter or Olive Oil
Combine all ingredients minus chicken in a bowl and mix to make marinade. Drench chicken pieces in marinade and place in cooking dish pour extra marinade over chicken and cover to refrigerate for at least 2 hours. Alternatively mix and marinade in a ziplock bag.
Bake in oven or grill indirect heat at 425 for 50 minutes or until skin is crispy and internal temp reaches 160 degrees.
Let rest for 5 minute then serve.
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