Lemon Rosemary Chicken is one of our favorite dish for weekend supper. It is a simple, flavorful roast chicken dish.
Course : Starter, Main meal, Side dish
Resting time : 15 minutes
Cooking time : 1 hr 30 minutes
Makes : 3 Servings
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Step 1: Ingredients
3 Chicken leg with thigh, with skin
1/2 cup Onion, chopped
1 tbsp of fresh Lemon juice plus 6 slices of lemon
2 sprig of Rosemary
1 tbsp of chopped garlic
2 tbsp of unsalted butter
1 cup of Chicken broth
Salt and pepper for seasoning ( I used paprika, instead of pepper)
Step 2: Fry on Stove Top
Wash the chicken with fresh running tap water and pat dry them thoroughly.
Marinate the chickens with lemon juice, salt and pepper/paprika for 15 minutes.
Melt butter in a cast iron skillet on medium flame.
Add in rosemary and slices of lemon.
Once the flavor comes out from rosemary, place the chicken thigh upside down on pan and fry until it turns to nice golden brown color.
Flip the chickens to the other side and cook again for ten minutes.
Take the fried chickens out from the skillet using tongs. Keep it on a plate and set aside.
Step 3: Bake for an Hour
preheat oven to 375 deg bake mode.
Now I am going to use the same skillet for frying onions and garlic. A tablespoon butter/chicken fat is enough for frying it. So just remove the excess butter from the skillet.
Add in onions and garlic and saute for a minute on medium flame.
Add chicken broth, bring it to boil.
Once it begins to boil, place the fried chicken on the skillet, keep a slice of lemon on each chicken pieces. Transfer it to the oven and bake them for an hour or until it cooked well. After the cooking time, take out the skillet from the oven, let it sit for 5 minutes.
Serve it with mashed potatoes and sautéed veggies. It's Perfect main course for any occasion.
Participated in the
Slow Food Contest