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Marinated Rosemary Chicken
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Fragrant roasted chicken with rosemary, thyme, parsley, and lemon zest marinade. Full of flavor, perfect for a special meal.
Ingredients:
  • 2 (2 to 3 pound) whole chicken
  • 2 bunches fresh parsley, chopped
  • 1 bunch fresh thyme
  • 6 tablespoons dried rosemary
  • 3 tablespoons grated lemon zest
  • 12 cloves crushed garlic
  • 3 tablespoons ground black pepper
  • 1 cup olive oil
  • 1 cup white wine
Instructions:
  • Prepare the marinade by blending parsley, thyme, rosemary, lemon zest, garlic, pepper, oil, and wine in a food processor until smooth and well combined.
  • Remove the first two wing joints from the chickens and tie with twine to secure the legs against the body. Massage the marinade inside and outside the cavity, ensuring a bit goes under the skin of the breasts. Arrange the chickens breast side up in a glass dish, spreading the rest of the marinade over the breasts and legs. Cover and refrigerate for 24 to 36 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Take the chickens out of the marinade dish, discard any excess marinade, and transfer them to a lightly greased 9x13 inch baking dish. Bake in the preheated oven for approximately 1 1/2 hours until the chickens are cooked through and the juices run clear.

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