This rustic Tuscan-style roasted chicken brings together bright lemon, plenty of rosemary, and slow-melting garlic for a simple but incredibly aromatic dish. A quick marinade infuses the chicken with citrusy freshness, and roasting at a high heat creates golden skin and a pan sauce that tastes like it simmered all afternoon. It’s the kind of effortless, old-world comfort food that fills the kitchen with incredible aromas and makes dinner feel special without much fuss.
INGREDIENTS:
1 (3 1/2-lb.) chicken, cut into 8 pieces
1/2 cup extra-virgin olive oil
1/2 cup fresh rosemary leaves
1⁄ 4 cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste
METHOD:
In a large bowl, combine olive oil, rosemary, lemon juice, garlic, chopped lemon, salt, and pepper. Add chicken pieces and toss to coat. Cover and marinate for 1 hour at room temperature or up to 4 hours in the refrigerator.
Heat oven to 475°F.
Arrange chicken pieces in a 9 × 13-inch baking dish, skin side up, and pour the marinade over the top. Roast for 30–40 minutes, turning pieces once halfway through, until the chicken is cooked through and the skin is golden.
Let the chicken rest for 5 minutes. Spoon the pan juices over the chicken before serving.
SERVING SUGGESTIONS:
- Serve with roasted potatoes, garlic mashed potatoes, or crispy polenta wedges.
- Pair with sautéed greens like kale, chard, or spinach.
- Spoon the pan sauce over farro or wild rice to catch all the lemony drippings.
- Add a simple side of grilled or roasted vegetables—zucchini, fennel, or asparagus work beautifully.
- For a rustic spread, serve alongside crusty bread to soak up the sauce.
