3 1/2 pounds free-range chicken pieces
1 tablespoon fresh rosemary leaves
1 tablespoon fresh sage leaves
1 teaspoon fresh oregano leaves
1/2 cup Filippo Berio Extra-Virgin Olive Oil
3 tablespoons fresh lemon juice
Fine sea salt to taste
1 teaspoon coarsely ground black pepper
Wash and dry the chicken.
Mince the rosemary, sage, and oregano together.
In a dish large enough to hold the chicken in a single layer, mix the olive oil and lemon juice. Add the herbs, salt, and pepper. Add the chicken pieces and turn to coat. Cover and let the chicken marinate in the refrigerator for at least 3 hours.
Prepare the grill. When it is hot, grill the chicken, basting 5 to 6 times with the marinade, until just cooked through.
This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.
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