Tuscan Lemon Chicken (recipe adapted from Ina Garten, “Barefoot Contessa Back to Basics,” 2008)
This lemon chicken is so succulent and delicious that I’ve made it twice in the last two weeks. My partner David said he “could eat it twice a week.” It’s versatile enough to serve many ways, and to that point I’ve made it with Guacamole Salad for a Mexican feel and Curried Couscous Salad for a more Middle Eastern take. Instead of grilling the chicken like Ina does, I leave the marinade in the pan and roast it in the oven until the skin is crispy. After plating the chicken I spoon the luscious sauce all over it.
- 3 1/2-pounds bone-in chicken breasts with the skin on
- kosher salt
- 1/3 cup olive oil
- 2 teaspoons grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary leaves
- 2 teaspoons freshly ground black pepper
- 1 lemon, sliced
Sprinkle salt on both sides of chicken.
Make the marinade: Whisk together the olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper in a small bowl. Put the chicken in a sealed plastic storage bag with the marinade and refrigerate over night. Turn the chicken occasionally.
Preheat the oven to 400°F. Put the chicken and marinade in a 9 1/2″ x 13″ ceramic or glass baking dish. Roast chicken until the skin is golden brown, about 40 minutes. Spoon sauce over chicken and garnish with lemon slices.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: firstname.lastname@example.org
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