Tangy Herb and Lemon Roasted Chicken

By • March 7, 2010 4 Comments

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Author Notes: This recipe is a bit of a hybrid from the traditional ways of roasting chicken. The tanginess comes from the combination of acid and white wine, and it's a quick and easy dinner.Rebecca Wenstrup


Serves 2

  • 4 pieces fryer chicken
  • 1 handful fresh rosemary, finely choppped
  • 5 sprigs fresh thyme
  • 5 garlic cloves crushed or sliced
  • 1/4 cup fresh lemon juice
  • 1 lemon, peeled with pulp diced
  • 1 1/2 cups white wine
  • 2 pinches kosher/coarse salt
  • 1 pinch fresh ground pepper
  1. In a large bowl, mix fresh rosemary with the leaves of the fresh thyme and add the lemon juice, lemon pulp, garlic, wine, salt and pepper. Add the chicken pieces to the marinade and place in the refrigerator for 1 hour. Preheat oven to 450 degrees. Remove marinating chicken and place into a ceramic baking dish or covered roasting pan, covering the chicken with all of the marinade juices. Cover and bake in oven for 20 minutes on skin side down. After 20 minutes, remove the cover and flip the chicken pieces over with skin-side up. Place back in oven uncovered and finish baking for 20 to 25 more minutes until the skin is a golden crisp.

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