Rosemary Lemon Chicken
Simple summer chicken dinner full of lemon and rosemary flavors!
Ingredients
- 6 chicken thighs bone in 1 1/2 pounds
- ½ cup olive oil
- juice from 3 lemons 1/2 cup
- 1 lemon sliced
- 3 sprigs of fresh rosemary
- salt for taste
Instructions
- 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!
Tried this recipe?If you made this recipe, leave a comment and star rating to let others know how it turned out.