Crowd pleasing chicken for Shabbos

etky

Mon, Jul 25 2022, 5:41 am

I cut out this recipe for rosemary-lemon chicken from a magazine about 30 years ago and have been using it ever since.
It is so easy and makes a nice change from the usual roast or sweet/glazed chicken.
The marinade really infuses the chicken with the taste of rosemary, and the soy sauce (the recipe was put out by Kikkoman) adds just the right amount of saltiness.

3 Tblsp soy sauce
2 Tblsp lemon juice (fresh or from a bottle)
2 Tblsp olive oil
2 tsp dried rosemary (I use the McCormick crushed rosemary and I use less than called for)
2 cloves garlic

Combine all ingredients. I blend them using an immersion blender and they become emulsified.
Pour over chicken pieces in pan and rub into chicken and under skin.
Sprinkle some paprika on top for color.
There's enough marinade for about 6 chicken quarters. You can double the marinade for larger amounts of chicken.
Let sit in fridge for a couple of hours and then bake at 350 for however long you usually bake your chicken.
I do 50 minutes covered and then 30-40 minutes uncovered using the convection program.
If you're roasting a whole chicken you can put a lemon half in the cavity.
The sauce is great over rice or couscous.