Rosemary Lemon Herb Chicken

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!

Ingredients:

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)

Olive oil

Method:

  1. Preheat oven to 375 degrees; combine chopped herbs, zest and juice in a bowl; set aside.
  2. Season chicken generously with salt, garlic powder and onion powder; rub skin with about 1 Tbls. olive oil or more if desired.
  3. 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.
  4. 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.

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Apples and Honey Turnovers

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Ruthie's Green Bean, Tomato and Olive Salad

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