Broiled Chicken With Rosemary And Garlic

1. 1

   Preheat broiler.

2. 2

   Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.

3. 3

   Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.

4. 4

   Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.

5. 5

   Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.

6. 6

   Transfer chicken to a platter and pour any juices from broiler pan over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.