Wash chicken inside and out under cold
In a ziplock bag combine lemons, salt and pepper,garlic,oil,extract, rosemary broken in 1/2.
Shake well.
Place chicken in bag and marinate in fridge no less than 4 hours but if possible overnight.
Grill on low heat just till no longer pink.
This chicken tastes great on salads.
Heat broiler and position rack 3- 4 inches from heat source.
Squeeze 1 tbsp lemon juice into a large bowl.
Crush rosemary between fingers and combine with lemon juice, salt and pepper.
Stir in oil.
Add chicken and turn to coat.
Marinate while broiler preheats or longer if desired.
Arrange chicken on broiler pan.
Broil until browned and cooked through, about 15 minutes per side.
If chicken browns too quickly, lower broiler pan and continue cooking til done.
Rinse chicken with water and pat dry.
Salt and pepper entire chicken, then rub garlic onto chicken, then pat rosemary on chicken.
Sprinkle juice of 1 lemon over chicken and stick the used lemon in chicken cavity.
Put chicken in clay roasting oven or roasting bag.
Surround chicken with chunks of potatoes, carrots and onion around chicken.
Place in 375\u00b0 oven and cook between 1 to 1 1/2 hours (check for doneness).
Serves 4.
Cut 2 thin slices from lemon; set aside.
Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
Add rosemary, salt, pepper, oil and garlic; mix well.
Add chicken breast halves; turn to coat.
Arrange chicken on broiler pan.
Top with lemon slice on each.
Broil 4 to 6 inches from heat for 5 minutes.
Turn chicken, placing lemon slices under chicken.
Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
Discard lemon slices.
Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
eat.
Season the prepared chicken with the remaining salt and
dd in the lemon zest and finely chopped rosemary and, when it
Place chicken in pan.
Cover bottom of pan with lemon juice, approximately 1/4-inch deep.
Add 1/4 cup water.
Sprinkle with rosemary.
Turn chicken with fork a few times to mix.
Cover and bake at 400\u00b0 for 20 minutes.
Uncover and broil to brown about 5 minutes on each side.
In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken. Close bag and marinate in refrigerator 3 to 4 hours, turning bag occasionally.
Place chicken in the slow cooker and pour marinade over.
Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible.
You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.
Use a large cast iron skillet.
Use 2 tablespoons oil.
Rub lemon over chicken.
Salt and pepper to taste (fleshy side down). Brush olive oil all over.
Put rosemary on chicken.
Put another skillet over chicken, then put 5 to 10 pieces in skillet.
Turn chicken every 10 minutes for 35 minutes.
Serve with wild rice and salad.
Preheat oven to 350\u00b0.
Mix rosemary and garlic together. Flatten chicken breasts with the palm of your hand and arrange them on a large sheet of foil.
Season with salt and pepper. Sprinkle rosemary and garlic mixture over the chicken breasts. Slice lemons and place 2 or 3 slices on each breast.
Dot with butter and seal the foil into a packet.
Place on a baking sheet and bake in oven for 30 minutes.
Makes 6 servings.
In blender or processor, blend first 4 ingredients.
put chicken and juice mixture in bag and marinate for 1 hour.
dissolve cornstarch in 2 T. of broth and set aside.
Heat oil in skillet over med.-high heat.
cook chicken (reserve marinade) on each side about 4 minutes.
remove chicken and cover to keep warm.
Add marinade to skillet.
Using wire whisk, add cornstarch mixture and broth.
Bring to a boil, stirring constantly.
Cook for 2 minutes.
Return chicken to skillet and heat through.
Serve with sauce.
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
Put chicken breasts in bottom of Crock
Mix all ingredients together in a small bowl.
Pour over chicken breasts and marinade for several hours or overnight. Grill or broil chicken breasts.
Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.
Preheat oven to 350\u00b0.
Mix rosemary and garlic.
Flatten chicken breast with palm of hand or back of a knife.
Arrange them on large sheet of foil.
Season with salt and pepper.
Sprinkle rosemary-garlic mixture over chicken.
Slice lemons.
Put 2 to 3 slices on each breast.
Dot with butter.
Seal foil into packet. Place on baking sheet.
Bake 30 minutes.
Serves 6.
Cut each chicken breast half lengthwise into 6
Melt
butter and combine with other ingredients.
Place chicken
pieces
in
a
Dutch oven and cover with the mixture. Bake
slowly
at 150\u00b0 for approximately 2 hours.
This step of slow oven cooking works for any grilled chicken recipe to make the chicken
extremely
tender.
Place
chicken pieces on the grill for
10
to
15
minutes
or until brown.
My husband's family owned
a chicken business and when the family gathered for dinner, this was the recipe they cooked most often.