Lemon Rosemary Chicken Bake
From hollyeats 16 years ago
- 45 minutes to make
- Serves 4
A wonderful dish to bring the flavors and aromas of summer to your fall or winter table. People can't believe so few ingredients can produce such flavor. Very easy and very delicious.
Ingredients
- 4 chicken quarters, washed and dried, skin on shopping list
- 3 lemons, at least 1 untreated shopping list
- 2 large or 3 smaller onions shopping list
- olive oil shopping list
- salt and fresh-ground black pepper shopping list
- 2 tsp. dried rosemary shopping list
- 5-6 sprigs fresh rosemary shopping list
How to make it
- Preheat oven to 400°.
- Drizzle some olive oil in a pan and dredge the chicken pieces in it, turning to coat evenly. Breast/wing pieces should be toward the center.
- Sprinkle salt, pepper and dried rosemary evenly on all surfaces of chicken.
- Cut onions into thinnish wedges, place around chicken pieces and drizzle with more olive oil.
- Juice two of the lemons; slice the (untreated) third one thinly, removing the seeds.
- Turn chicken skin down and pour lemon juice over all chicken pieces,
- Bake for about 20 minutes; turn chicken over and baste with pan juices.
- Place slices of lemon on and between chicken pieces. Return to oven.
- The onions should caramelize a bit. Should they start to brown too much and head toward burning, add a bit of water to the pan and scrape the onions up so they stay moist.
- Bake another 20 minutes or until chicken is golden-brown.
- Serve garnished with sprigs of fresh rosemary. Great with roast or pan-fried potatoes, and green beans.
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" It was excellent "