Long story short: I like roasted chicken. I like rosemary. I like lemons.
I took a few sprigs of Rosemary from my little herb garden and chopped ’em real good.
I rolled some lemons around on the counter under the palm of my hand. No, I’m not crazy (not yet anyway). You see, if you roll the lemons around with a little applied pressure, it makes the juice a lot easier to get out after you cut them open!
I patted some butter and garlic powder down on the chicken. Squeezed my lemons. Sprinkled the rosemary. And roasted it up!
It’s a simple recipe with outstanding flavor! I used chicken quarters because I really like the flavor of dark meat in chicken, but chicken breasts would work as well.
Roasted Lemon Rosemary Chicken
2 chicken quarters
1 lemon, cut into quarters
2 tbsp chopped rosemary
2 tbsp butter
Step By Step:
1 – Rub the butter onto the skin of the chicken. Sprinkle with salt and garlic powder, to taste. [I really like garlic, so I was generous]
2- Rub the rosemary onto the chicken, and squeeze the juice from the lemon onto the chicken. Place two wedges flesh side down onto each chicken
3 – Bake in preheated oven at 375 degrees for about 1 hour – 1.5 hours.