Jessie James Decker Lemon Rosemary Roast Chicken
 
 
4 # bone-in, skin-on chicken pieces- OR- Whole Chicken 2 cloves garlic, minced 2 T. chopped fresh/dried rosemary leaves 2 T. olive oil 1 t. finely grated lemon zest plus 2 whole lemons, quartered salt and pepper
Author:
Ingredients
  • 4 # bone-in, skin-on chicken pieces- OR- Whole Chicken
  • 2 cloves garlic, minced
  • 2 T. chopped fresh/dried rosemary leaves
  • 2 T. olive oil
  • 1 t. finely grated lemon zest plus 2 whole lemons, quartered
  • salt and pepper
Instructions
  1. Heat oven to 450 degrees. (400 degrees if cooking whole chicken)
  2. Toss the chicken pieces in garlic, rosemary, oil, lemon zest, lemon quarters, salt and pepper.
  3. Cover a sheet pan with foil (for easy cleanup)
  4. Dump the chicken onto the sheet pan.
  5. Make sure all chicken pieces are skin side up for roasting.
  6. Roast for about 40 minutes or until a instant read thermometer reads 165 degrees F (if roasting a whole chicken you will need to cook for about 1- ¼ hour or until 165)
  7. Let rest for about 5-10 minutes after removing from oven before serving.
Recipe by Tandy's Quick Meals at https://www.tandysquickmeals.com/main-dish/jessie-james-decker-lemon-rosemary-roast-chicken/