I recently moved from the Mission to the Panhandle. Reader, it's dreamy over here. Adorably, I live around the corner from my brother (hi, Richie). He has a Meyer lemon tree in his backyard (!) and a rosemary bush in the front (!!!). We snagged a little of each to make this tasty chicken. This recipe has been adapted for SCD from Saveur's Pollo Arrosto recipe.
Cutting the chicken into pieces means you can cook it fast on high heat. This method creates crispy skin and moist meat.
1 (3 1/2lb) Chicken, cut into 8 pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary leaves
1/4 cup fresh lemon juice
10 Cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and black pepper, to taste
- Toss chicken with olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in a bowl. Cover and marinate for 1 hour.
- Heat oven to 475. Arrange chicken in a 9" x 13" baking dish. Add remaining marinade. Roast, flipping once, until cooked through, 30-40 minutes.