This chicken is great and very flavorful - you just need to plan a little for it as it needs a few days of marinating!
1 large whole chicken - we ask the butcher at the supermarket to either butterfly it or cut it up in sections (there are some things that I just can't do) *Check the date on the chicken as it will marinate for a few days
1 large purple onion - sliced in rings
2 lemons (medium - large) - 1 sliced in rings and the juice of the other
1/3 cup olive oil
Garlic - pick how much your family likes - I use ALOT - either a bulb mashed up or a few tablespoons of the jarred
1 teaspoon kosher salt
few shakes of pepper
sprig of Rosemary - optional
1 large whole chicken - we ask the butcher at the supermarket to either butterfly it or cut it up in sections (there are some things that I just can't do) *Check the date on the chicken as it will marinate for a few days
1 large purple onion - sliced in rings
2 lemons (medium - large) - 1 sliced in rings and the juice of the other
1/3 cup olive oil
Garlic - pick how much your family likes - I use ALOT - either a bulb mashed up or a few tablespoons of the jarred
1 teaspoon kosher salt
few shakes of pepper
sprig of Rosemary - optional
- In a bowl combine the lemon juice, oil, salt and pepper
- Whisk in the oil and set aside
- Place the chicken, onion, sliced lemon and rosemary in a large food storage bag - spread the pieces around
- Add the oil mixture and make sure it covers all parts
- place in the fridge for 24 - 48 hrs - turning regularly
- Place everything from the bag on a cookie sheet - I just dump it all out (A Pampered Chef large cookie sheet works the best)
- Bake at 350 degrees until done
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