Crispy Lemon Rosemary Chicken
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This juicy, tender chicken has a fantastic crispy exterior. Marinating it in lemon, garlic and rosemary gives it a fantastic tart flavour throughout. If you like your chicken extra crisp like I do, pop it under the broiler for a few minutes at the end. I used my toaster oven to make these.
My usual trick to success with marinades is to taste it before I use it. It should taste good enough that you'd pour it on a salad and eat it. So keep adjusting the proportions of ingredients to your liking.
Prep Time: 7 minutes plus marinating time
Cook Time: 35 minutes
- 2 lemons
- 2 sprigs rosemary
- 3 cloves garlic
- 2 tsp salt
- 1 tsp sugar
- 1/2 tsp pepper
- 1/3 cup olive oil
- 6 chicken thighs
- Grate off zest of lemons and extract their juice.
- Add the rest of the ingredients, except the chicken, to the lemon. Mix well. Taste to make any adjustments to your liking.
- Place chicken in marinade. Make sure it's well covered. Place in fridge for 4 hours, up to overnight. Remove from fridge and let rest at room temperature for an hour. Bake in a preheated 400 F oven for 30 minutes, bumping to broil for a few minutes at the end. Internal temp must be at least 165 F when done.
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