Rosemary Lemon Herb Chicken
Just in time for the upcoming Jewish New Year, Rosh Hashanah, this is an easy and delicious recipe. Quick to assemble and bake, it will become a favorite when you serve it. This dish will definitely be found on my Rosh Hashanah table this year. Chag Sameach, Shanah Tovah!
3-4 lb. assorted chicken pieces, with skin, bone-in
1 Tbls. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
Zest and juice of one lemon
Salt, garlic powder, onion powder (few shakes)
- Preheat oven to 375 degrees; combine chopped herbs, zest and juice in a bowl; set aside.
- Season chicken generously with salt, garlic powder and onion powder; rub skin with about 1 Tbls. olive oil or more if desired.
- Take small amount of herb mixture and tuck under skin of chicken parts; sprinkle any remaining herbs on top of chicken and rub into skin.
- Bake for 40 minutes (or more if needed) or until temperature of chicken reads 165 degrees.
Tip: This recipe can be doubled and tripled. Simply chop lots of the fresh herbs, add another lemon, just make sure that you have a bit more rosemary than the other herbs.