I know, I know but this really is the best chicken marinade we have ever used.  Easy to put together and it’s ready in an hour… or overnight.  Equally good grilled or pan-roasted.

Recipe

French Rosemary Chicken

Use either 2 lbs cut-up chicken or cut up a medium roaster.  We love the “Smart Chicken” brand.

2 pounds chicken pieces
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon lemon zest, (1 lemon)
1/4 cup dry white wine
3 tablespoons fresh rosemary leaves, chopped medium
1 clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

1. Combine olive oil, lemon juice, lemon zest, white wine, rosemary, garlic, salt and pepper.  Put chicken pieces in a gallon zip lock bag and/or a glass baking dish.

2. Pour marinade over chicken, turning pieces until thoroughly coated.  Cover and refrigerate for one hour, turning pieces occasionally.

3. If using a grill, place chicken indirectly when hardwood coals are evenly white and cook, turning 3 or 4 times until done, 30 to 45 minutes.

4. If pan-roasting, pre-heat oven to 350°F.  Heat an oven-proof skillet over medium heat and place chicken, skin-side down in a single layer.     Cook for about 5 minutes or until browning occurs.  Turn and cook 3 more minutes.  Turn again and put pan in oven.  Roast until chicken is tender    and cooked through, about 30 more minutes.  Let rest.  Deglaze pan if desired.

Servings: 6

Cooking Times

Preparation Time: 5 minutes
Cooking Time: 45 minutes
In-active Time: 1 hour (or overnight)

Total Time: 2 hours

Tips

• Lemon or lime infused oil is great for the marinade.
• If grilling, use hardwood charcoal and mesquite smoking if available.