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Roasted Chicken with Rosemary, Lemon & G




Source of Recipe


Italianfoodforever.com


List of Ingredients





1 5 Pound Roasting Chicken, Quartered

5 Tablespoons Freshly Squeezed Lemon Juice

2 Sprigs Fresh Rosemary

4 Large Cloves Of Garlic, Peeled And Halved

Salt & Pepper

1/4 Cup Olive Oil

Optional - Baby Potatoes With Skin Left On





Recipe




Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic. Place the chicken quarters in this dish, and turn the pieces to coat with the mixture. Cover with plastic wrap, and let sit in the refrigerator for one to two hours.

Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes. Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices. Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork. Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

To Complete The Meal: Begin the meal with a salad of Mixed Spring Greens With Warm Goat Cheese Coins. Serve the roasted chicken and potatoes with a nice side dish of Roasted Asparagus or a dish of Baby Carrots In Marsala Wine. For dessert, serve your guests Baked Stuffed Pears, or perhaps a light Panna Cotta.