This is the time of year when fresh herbs are popping in my garden. Fresh herbs are a great addition to a marinade. This is a good marinade for a summer night. The lemon and herbs gives it a nice light flavor and by adding some crushed red pepper you get a spicy zing. The longer you marinate the chicken the better the flavor. I suggest 12 to 24 hours. Here's what you need. You can use any cut of chicken but I prefer the thigh because it is juicer and taste better. This recipe serves four to five people.
8 pieces of chicken (thighs preferred)
3 lemons, juice and zest
5 sprigs of fresh rosemary
5 sprigs for fresh sage
6 garlic cloves, minced
1/2 cup of olive oil
2 teaspoons of crushed red pepper
salt and pepper
Finely chop rosemary, sage and garlic. Zest the lemon with a mircoplane into a large bowl, add olive oil and squeeze or use a lemon juicer to add the juice of the 3 lemons. Add chopped rosemary, sage, garlic and crushed red pepper. Whisk the ingredients together.
Place chicken into a baking pan, season with salt and pepper, and then pour the marinade over the chicken.
Cover with plastic wrap and place in refrigerator for 12 to 24 hours.
When ready to cook. Preheat oven to 350 degrees. Remove chicken from refrigerator. Remove plastic wrap. Place in oven and cook for 45 to 50 minutes or internal temperature is 165 degrees. Chicken should be golden brown and juicy. Enjoy this easy and flavorful chicken recipe. Serve with fresh garden vegetables and rice or potatoes.