Lemon Rosemary Chicken

gluten freedairy freechicken
Written By Lonny Hurley

Rooted in the rustic flavors of Provençal cooking, our Lemon Rosemary Chicken is marinated and roasted with fresh herbs for a bright, aromatic finish. Served alongside tender roasted zucchini and a vibrant basil pistou, this dish offers a simple yet elegant celebration of seasonal ingredients.

Yield: All recipes serve 2 people

Chef Notes: This is a very oven heavy dinner, making timing key. Zucchini can go from perfectly cooked to mushy in a matter of moments, so be conscious of it as it roasts. Feel free to pull the zucchini early as soon as they are done, and pop them back in the oven to reheat just before serving.

Allow the chicken drippings to fall onto the roasting potatoes for extra delcious potatoes!

Components

  • 1/2 Chicken or Leg Quarters

  • Lemon Rosemary Marinade

  • Roast Potatoes

  • Roast Summer Vegetables

  • Herb Pistou

Mise

Marinate the Chicken by combining:

  • juice of 2 lemons

  • ¼ C minced rosemary

  • 3 minced garlic cloves

  • ¼ C Olive Oil

Pour marinade over the chicken and allow to marinate for a mininum of 30 minutes, and up to 12 hours.

Roast the potaotes: Cut the potatoes into large bite sized pieces. Season with oil and salt and roast the potatoes▸  between 425-475°F.

Roast the Chicken: Drain the marinade from the chicken. Use a paper towel to dab off any excess moisture. Roast, alongside the potatoes until the internal temperature has reached 155°F.

Roast the Zucchini: Cut the zucchini into large bite sized pieces. Season with salt and oil before roasting until tender (this will take 10-15 minutes)

Make the pistou by mincing:

  • 3 T Italian parsley

  • 2 T fresh basil

Combine with 3 T Olive Oil and vinegar or lemon juice. Season the pistou with salt to taste!

Finish

Plate the roast chicken alongside the potatoes and zucchini.

Spoon the pistou over the vegetables (or over everything!)

Lonny Hurley
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