Lemon Rosemary Chicken
This simple and flavorful lemon rosemary chicken is a perfect alternative to make for a Thanksgiving meal if you prefer something more manageable than a whole turkey. It is also low in sodium and kidney-friendly as the chicken is flavored with fragrant rosemary, garlic, and lemon. This delicious and nutritious dish can be made and savored on any weekdays as well!
<INGREDIENTS> 6 servings
2 lbs, bone-in, chicken drumsticks and thighs, pat dried with paper towel
2 tablespoons minced fresh rosemary
1 tablespoon olive oil
2 tablespoons minced garlic or 1 small head garlic minced
2 tablespoons lemon zest
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
ground black pepper to taste
additional rosemary sprigs to bake with or garnish
<DIRECTIONS>
1. In a large bowl, combine rosemary, olive oil, garlic, lemon zest, lemon juice, salt, and black pepper. Add chicken and toss to coat the chicken thoroughly with the mixture. Cover and marinate in the refrigerator for at least 1-2 hours (longer if you have the time for more flavor in the chicken meat).
2. Preheat the oven to 375 degrees F. Using a ceramic baking dish or a baking sheet with parchment paper, arrange the chicken skin side down on the baking sheet. Add a couple of rosemary sprigs on top. Bake for 30 minutes, then flip the chicken and continue baking for 30 more minutes or until cooked through completely. When finished baking, the chicken skin should have a light golden brown color.
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!