Lemon, Garlic & Rosemary Chicken
Ingredients 6 maryland chicken pieces, chopped into two (thigh and drumstick) 10 garlic cloves, diced 4 tbsp of rosemary leaves (remove stem), diced 1-2 lemon, zested and juiced 2 lemons, sliced thinly (optional) 1/2 cup extra virgin olive oil salt and pepper, to season Method
Prepare the marinade by combining the garlic, rosemary, lemon, and oil. Season to taste with the salt and pepper. Place all the chicken pieces in a bowl, pour in the marinade and mix well. Leave in the fridge to marinate for at least 30 minutes.
10 minutes before cooking, preheat the oven to 180 degrees. Get a tray and place the lemon slices all over it. Then put the chicken pieces on top of the lemon slices (this is optional).
Place it in the oven and cook for 45-50 minutes. With 20 minutes cooking time left, throw in the vegetables (I usually use cauliflower, carrot, garlic, red onion). Remember to toss the vegetables in some salt & pepper and olive oil before placing it in the oven.
(optional) Serve with potato salad/green salad and creamy garlic pasta.