Rosemary Chicken

1. 1

   Put chicken in large freezer bag. Pull needles off 2 sprigs rosemary and drop on top of chicken. Cut lemons in half, squeeze juice into bag along with rinds. Vacuum seal or squeeze air out of bag and seal. Marinate in refrigerator a couple of hours or overnight.

2. 2

   To cook: remove chicken from the refrigerator and allow bring to room temperature.

3. 3

   Remove chicken and lay skin side up along wtih rinds and onion pieces on a foil lined pan. Add remaining sprig of rosemary. Bake at 425 degrees for 45 minutes. The chicken should be crisped skinned and tender within.

* Per serving · 4 servings · Values may vary.

No additional tips available.