Lemon Rosemary Chicken

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This dish is easy, economical, and DELICIOUS!  I made some small “Judith Modifications” to a recipe that comes from “A Plate of Grace”, the cookbook of this super awesome retreat center in Sonoma, California, “The Westerbeke Ranch”.  I hope you enjoy!

  • 1 whole chicken, cut into pieces
  • 2 lemons, zested and juiced (keep zest and juice separate)
  • 4-6 garlic cloves (If you love garlic do 6+)
  • 2 teaspoons of rosemary, minced
  • 1 ½ teaspoons of salt
  • 1 ½ teaspoons of pepper
  • 1 cup water (or ½ cup water, ½ cup white wine)

Preheat your oven to 425. Lay the chicken down on a pan.  Make sure there is space between the chicken pieces and you are not crowding them (or else the skin will not brown).  Take the lemon zest, half of the lemon juice, garlic, rosemary, salt and pepper and combine in a small bowl. Pour evenly over the chicken (make sure each pieces gets lots of your mixture).  Place in the oven.  In 20 minutes, take the chicken out and baste it with the remaining lemon juice.  Put it back in the oven for 20 minutes.  When the chicken is done (take a thermometer and place it in the thickest part of the chicken.  It should say 160 degrees), take all of the chicken pieces out of the pan.  If there is a lot of grease, you might want to pour some out (I didn’t have to when I made it below).  Place pan over flame in stove top.  Add the water (or water and wine), and bring to a boil, scraping off pieces of chicken tuck to the pan.  Let the liquid boil down until it is a tasty sauce (keep tasting it, though this should happen when it is half evaporated).  You can serve the sauce on the side so your guests can pour it over the chicken. Enjoy!! 

Here I am making the sauce after the chicken is done!

Here I am making the sauce after the chicken is done!