Lemon Roasted Chicken


  • ~3 ½-lb. chicken quarters
  • 1/4 cup Meyer Lemon Olive Oil
  • 1/4 cup Rosemary Olive Oil
  • 10 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste


  1. Toss the chicken pieces with the olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper to taste in a bowl. Marinate for about 1 hour.
  2. Heat the oven to 450°F. Arrange the chicken in a 9 x 13-inch baking dish and add the remaining marinade. Roast, turning once, until cooked through, 30-40 minutes.
  3. Divide chicken between 4 plates and serve.

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