This is the easiest, most amazing chicken recipe! About 5 years ago, I was living with my best friend, Liat, in DC. We loved our time there and had the most fun. We always remember those days, and we both say we were living THE life! Every Friday night we had a nice Shabbat dinner and that is when this chicken recipe came to life. As we were planning our Friday night menu one week, my friend said she really wanted lemon rosemary chicken, so we came up with something. At first, we would marinate the chicken for a couple of hours and then bake it. As time went by, I came up with this new way that is much simpler and I decided to try out the McCormick California Style Coarse Grind Blend Lemon & Pepper with Garlic and Onion as the basic spice. I haven’t used any other spice when making this chicken ever since!
Sometimes it can be difficult to find this spice at my regular grocery store, but I have been able to find it at Food Lion. Whenever I see it, I buy 5 at a time! It gives this chicken that special touch (and flavor)!
In terms of making the chicken, I remove part of the skin from the thigh section but leave it on for the leg. I also use the same lemons that I squeezed out for the juice as the slices that I put in the liquid mixture. That way I am not wasting any lemons. When it comes to the rosemary, always remove it from the stem and then chop it up a little so that you get that great aroma and flavor. Finally, broiling! I cannot stress this enough. After about an hour or an hour and a half in the oven, I simply uncover it and broil it for 1-2 min (depending on how strong your oven is). Then remove it from the oven and let the juices set for a little before serving.
This chicken literally falls off the bone! I hope you enjoy it as much as I do 🙂
Ingredients
- 4-6 chicken leg-quarters
- 1/3 cup McCormick California Style Coarse Grind Blend Lemon & Pepper with Garlic and Onion (more if desired)
- Juice of 4 lemons
- 4 tbsp minced garlic
- 4 tbsp olive oil
- lemon slices (from 2-3 lemons)
- 1/4 cup cut up fresh rosemary
Directions
1. Preheat the oven to 350° F.
2. Season both sides of the leg quarters with the lemon pepper seasoning and place them in a 9 x 13-inch pan.
3. In a bowl combine the remaining ingredients (lemon juice, minced garlic, olive oil, lemon slices, and rosemary)
4. Pour lemon mixture over the chicken.
5. Cover with foil and bake for 1-2 hours.
6. Uncover and broil until slightly browned (1-2 min)
Kosher Latina 