Note by Phyllis Brown: Chicken cooked with lemon and rosemary is Ritchey’s favorite chicken dish! He loves to tell me the story of the first time he had it. His family had just moved to Switzerland and were living in an apartment above the Lindt Chococlate Factory in Kilchberg. Let’s pause for just a moment – living above a chocolate factory – and more importantly, the Lindt Chocolate Factory! They’ve had such a hard life! This could be why we always keep a stash of Lindt chocolate bars in the pantry – dark chocolate with black currant is one of our favorites! Back to the story. A French guy who lived in the apartment below them invited them for dinner and served lemon rosemary chicken. Ritchey doesn’t remember how it was cooked – he just remembers the lovely pairing of lemon and rosemary with chicken! I have fixed this for him many times throughout the years – or at least a similar version – and it always brings back happy memories for him! If just using chicken breasts with skins, I will loosen the skin and massage the lemon and olive oil mixture under the skin, inserting a sprig of rosemary before roasting. Sometimes I slice my lemons paper thin and add them with the rosemary.
Lemon Rosemary Chicken
- 1 chicken, cut into pieces
- zest of two lemons
- two large stalks of rosemary, leaves chopped
- 3/4 cup olive oil
Preheat oven to 425 degrees. Rinse chicken and pat dry with paper towels. Arrange pieces on a large cookie sheet. Add lemon zest, chopped rosemary, olive oil, salt and pepper into a small bowl. Mix well. Brush mixture on chicken. Bake for about 30 minutes. Baste chicken again. Turn oven to 435 degrees and cook for another 15 minutes or until chicken is nicely browned. Enjoy!