For an even more intense flavor, consider injecting some of the marinade directly into the chicken breasts and thighs before marinating. If you don't have fresh herbs on hand, you can substitute dried herbs, but use about half the amount as they are more potent. Serve with roasted vegetables and a side of crusty bread to soak up the delicious pan juices.
Marinated Rosemary Chicken
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING7 People
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VIEWS78
Elevate your Sunday roast with this fragrant, herb-infused chicken, marinated to perfection. The rosemary and lemon zest create a bright, aromatic flavor profile that will tantalize your taste buds. Simply prepare the marinade ahead of time and let the flavors meld for an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol139 mg
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Fiber3 g
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Protein45 g
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Saturated Fat11 g
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Sodium150 mg
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Sugar1 g
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Fat56 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins To Make Marinade: In a food processor, combine the parsley, thyme, rosemary, lemon zest, garlic, pepper, olive oil, and white wine. Process until the mixture is smooth and well combined. (5 minutes)
02 Step
Recipe View 20 mins Remove the first two wing joints of the chickens. Truss the chickens with twine, ensuring the legs are held tightly against the bodies. Generously rub the marinade both inside the cavity and all over the outside of the chickens, being sure to get some under the skin of the breasts. Place the chickens in a glass dish, breast side up, and pack the remaining marinade on top of the breast and around the legs. Cover the dish and marinate in the refrigerator for 24 to 36 hours. (20 minutes)
03 Step
Recipe View 1 hrs 40 mins Preheat oven to 350 degrees F (175 degrees C). Remove the chickens from the marinade dish, discarding any remaining marinade. Place the chickens in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours, or until the chickens are no longer pink inside and their juices run clear when pierced with a fork. Let rest for 10 minutes before carving. (1 hour 40 minutes)
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Darron Hettinger
Nov 25, 2024This recipe is fantastic! The chicken was so flavorful and moist. I will definitely be making this again!
Korey Smith
Nov 20, 2024I was a bit skeptical about the amount of rosemary, but it turned out perfectly balanced. The lemon zest really brightens up the flavors.
Jennie Carter
Sep 24, 2024Easy to follow instructions and a truly delicious result. My family loved it!