As a woman that loves food photography, I wish I could say amazing dishes were being constructed in my kitchen. The ugly truth is that I have no patience for anything that requires more than 3 steps. I like to pretend I’m epicurean by talking to myself in voice of Julia Child’s while I’m cooking – even if it’s just a turkey sandwich. However, the reality is that I’m pretty vanilla with my cooking skills. At least this is the case so far. Things with me are usually chicken, chicken, and chicken. That about covers it! Slap a few turkey burgers and salads in there, and you’ve experience the extent of my cooking repertoire.
I needed a chicken recipe that was easy. Not only because of my lack of patience, but because I wanted to shoot it and I needed something that would take a very specific amount of time so I could work it into my shot schedule. Rosemary Lemon Chicken totally fit the bill. It was also fun to eat afterwards! 🙂
If you find you want to make this dish, here’s the recipe for it. Enjoy!
• (1) 31⁄2-lb. chicken, cut into however many pieces you want
• 1⁄2 cup olive oil
• 1⁄2 cup rosemary leaves
• 1⁄4 cup lemon juice
• 10 cloves garlic, thinly sliced
• 1 lemon, peel removed, pith and pulp chopped
• Salt and freshly ground black pepper, to taste
1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
2. Heat oven to 475°. Arrange chicken in a 9″ x 13″ baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.