Print
Rosemary Lemon Chicken
Simple summer chicken dinner full of lemon and rosemary flavors!
Servings 6
Author Nancy Piran (The Bitter Side of Sweet)
-
6
chicken thighs bone in
1 1/2 pounds
-
1/2
cup
olive oil
-
juice from 3 lemons
1/2 cup
-
1
lemon
sliced
-
3
sprigs of fresh rosemary
-
salt for taste
-
The night before place chicken in a ziplock back.
-
Add olive oil, rosemary and lemon juice and the sliced lemon.
-
Close bag and shake the chicken till all of it is covered in the olive oil.
-
Refrigerate for 4 hours or overnight.
-
Preheat oven to 400 degrees.
-
Spray 9x13 pan with non stick cooking spray.
-
Place chicken in pan and cover with aluminum foil.
-
Cook for 40 minutes or until chicken is done.
-
Take off foil and cook for 5 more minutes.
-
Serve and ENJOY!