Roasted Rosemary Lemon Chicken

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Roasted Lemon Rosemary Chicken

I used to think of chicken as boring, ordinary, and not very versatile.  While strolling the meat aisles, I would always reach for my dependable boneless chicken breast. The problem was when I got home, I would have to marinate, season, and work diligently to infuse the chicken with flavor and moisture. I was working too hard! While boneless chicken breast is still a shining star in many recipes like salads, sandwiches, or even pasta dishes, it is no longer my “go-to” part of the bird.

A few years ago I started cooking other sections of the chicken. I really love the different flavors and textures that present themselves as you make your way around the meat. Cooking with the bone in and skin on the meat, the chicken is naturally flavorful and moist. It also absorbs any added flavors effortlessly. This recipe works well with bone in chicken breast or chicken thighs. I used chicken thighs for the recipe below.

Why I love this recipe:

The rosemary, thyme, and lemon complement one another well to create a light citrus/herb burst in each bite. The hint of chardonnay adds a welcome citrus butter profile, while also helping to tenderize the meat. To balance the acidity, the Dijon mustard and black pepper add subtle bitter notes. The final star in this dish is the paprika. This adds subtle smokey notes. Sticking the rosemary sprigs and garlic under the skin infuses the chicken with a flavor combination that is mouth watering as it roasts in the oven. I love throwing vegetables in the pan and roast them together. Not only do the vegetables soak up some of the flavors as they cook-but you also only have one pan to clean up when you are finished! Green beans, potatoes, squash, red pepper or even broccoli would pair well with this dish. Or all the above!

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Ingredients:

4 bone in chicken thighs

Marinade:

1 Cup of olive oil

¼ cup of minced garlic

8 sprigs of rosemary

6 sprigs of thyme

¼ cup of lemon juice

¼ cup of chardonnay

2 tablespoons Dijon mustard

Salt/pepper to taste

2 tablespoons of lemon pepper seasoning

2 tablespoons of smoked paprika

Directions:

1. Preheat the oven to 350 degrees.
2. Mix up the ingredients for the marinade
3. Arrange chicken thighs onto a cutting board. Pat dry.
4. Season the chicken with salt, pepper, paprika, and lemon pepper seasoning.
5. Heat olive oil in your Dutch Oven over low to medium heat. Brown each side of the chicken thighs.
6. Throw vegetables into your Dutch oven and arrange around the chicken. Season.
7. Cover chicken with the marinade. Be sure to loosen the skin and slather underneath the skin.
8. Place one rosemary sprig under the skin of each chicken thigh. Arrange the remaining rosemary sprigs around your pot and among your veggies. You may also sprinkle lemon zest or arrange lemon slices around the pan for extra flavor and appeal.

1. Cover and place in the oven and roast for about 40 minutes (or until chicken reaches 165).
2. Allow chicken to rest for 10 minutes.

Enjoy!

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