Lucky me received a bunch of fresh rosemary from a co-worker! So I made-up this recipe, which I think would be better grilled. But these are the steps I took to roast the chicken and then finish it under the broiler:
- 3 sprigs of rosemary leaves — strip leaves from stems
- zest of 1 large lemon, minced or grated
- juice of that same large lemon (approximately 1/4 cup)
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 8 grinds (or more!) of freshly cracked pepper
- 1/2 of a sweet onion, sliced (could also substitute a yellow or white onion or 2 sliced shallots)
Combine ingredients in a big bowl and add chicken pieces. I used all chicken legs, but I think thighs, wings and breasts would also work well.
Toss chicken in marinade, cover, and refrigerate for at least 8 hours, and up to 24 hours. Bonus points if you toss chicken in marinade once or twice within the 8 – 24 hours.
Bake / broil the chicken:
Preheat oven to 400 degrees Fahrenheit.
Remove chicken from marinade and put into casserole dish. Remove rosemary leaves, and pour marinade over chicken. Drizzle additional 2 teaspoons of olive oil over chicken.
Add leaves from 3 fresh sprigs of rosemary, another 1/2 teaspoon of salt sprinkled over chicken, as well as grinds of freshly cracked black pepper.
Roast chicken for 20 minutes.
Using tongs, flip each piece and then roast for another 20 minutes.
For the last 5 minutes, I broiled these, skin-side-up, for that lovely charred taste.