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Rosemary Lemon Garlic Chicken


  • Author: Stacey
  • Prep Time: 20 minutes (plus 24-hour marinade)
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 portions 1x

Description

This easy chicken-in-a-bag recipe is chock full of fresh rosemary, lemon and lots of garlic. A great weeknight option! 


Ingredients

Units Scale

Chicken Marinade

  • 6 Bone-in, skin-on chicken thighs
  • 5 cloves of garlic, finely diced
  • 2 tablespoons fresh chopped rosemary
  • 1 tablespoon Dijon mustard
  • 1 teaspoon of salt
  • 1 tablespoon balsamic vinegar
  • 2 lemons (zested and juiced)
  • 1/2 cup of extra virgin olive oil

Vegetable Side

  • 2-3 medium carrots
  • 2 medium zucchini
  • 1/2 cup feta cheese
  • Salt and pepper to taste
  • 1 teaspoon extra virgin olive oil

Basmati Rice

  • 2 cups basmati
  • 1 tablespoon butter
  • 1 teaspoon salt

Instructions

Chicken Marinade

  1. Prepare your marinade. Add the following to a bowl: finely diced cloves of garlic, zest and juice of lemons (set lemon pieces aside-do not throw away), olive oil, salt, dijon mustard, fresh chopped rosemary, balsamic vinegar. Whisk to combine all ingredients.
  2.  Trim fat from chicken thighs and discard.
  3. Add trimmed chicken thighs to marinade. Toss around making sure all the chicken is coated in the marinade.
  4. Fork the chicken to help ensure full flavor penetration.
  5. Put chicken in a zip-lock bag, along with the lemons, and let marinate overnight.
  6. After chicken has marinated overnight, preheat your oven to 400 degrees. Place the chicken and lemon pieces in a baking dish and cook the chicken for about 50 minutes. Let chicken rest for five minutes before eating.

Basmati Rice

  1. Follow instructions on bag but remember to add butter and salt before covering the rice to cook.

Vegetable Side 

  1. Always wash your veggies before cooking. 
  2. Carrots: Peel carrots, cut in half, cut into carrots sticks then cut into cubes. Put in pan on low heat with olive oil, salt and pepper. Give it a stir. Cover and cook on low for 5 minutes. Turn heat off and let sit, covered, a few more minutes. They will be about 90% done and they’ll continue cooking later when we add the zucchini. 
  3. Zucchini: While carrots are cooking, start on your zucchini. Same method as carrots. Cut into zucchini sticks and then cubes. 
  4. Feta cheese: Have container standing by so you’re ready to sprinkle on top of your veggies. 
  5. Just before the chicken is ready, add zucchini to the carrot pan. Turn heat on low. There should be some residual olive oil in the pan with carrots so no need to add anymore here. 
  6. Toss veggies together, then cover and cook on low for 4 minutes. Uncover and cook a few more minutes. I like to cook until carrots are soft and zucchini is al dente. 
  7. When your chicken is finished - plate your delicious meal! I usually put the rice down, spoon my zucchini & carrot mixture on top of the rice, then sprinkle on the feta.
  • Category: Dinner