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Chicken with Lemon and Herbs

Pollastri al Limone ed Erbe
Intense flavor happens. Like the tangy lemon taste of juicy roasted chicken. This dish is so reminiscent of the Amalfi coast, where sunny lemons, fruity olive oil, and fragrant fresh herbs are the heroes of Italian cooking. Look for organic chicken when making this or other dishes calling for poultry. The flavor and quality is worth the extra cost.

SERVES 6

Ingredients

3 large lemons

1 tablespoon dried oregano

1/4 cup fresh minced flat leaf parsley

1 tablespoon extra-virgin olive oil

One cut up 3 1/2 pound chicken (preferably organic)

Salt and pepper to taste

Directions

Preheat the oven to 350°F.

Combine the zest and juice of two lemons in a large shallow glass pan. Stir in the oregano, parsley, olive oil, salt and pepper. Set aside.

Toss the chicken in the marinade. Cover and refrigerate for at least 1 hour or overnight.

Transfer the pieces to a lightly oiled baking pan. Roast until an instant read meat thermometer inserted into the thickest part of the chicken registers 165°F. This could range anywhere from 35 to 45 minutes depending on your oven. Transfer the chicken to a serving dish. Cut the remaining lemon into wedges and arrange around the chicken.

Cook’s Secret: Room temperature citrus such as lemons will yield more juice if rolled under your hands on a counter top first before cutting.

This recipe is featured on show 2117 – Five ingredient Favorites.

Comments

  1. C N's avatar

    C N

    Mary Ann
    Thank you so much for sharing your knowledge and persona. You are an inspiration to me, especially when I can not think of a meal. Then all I need to do is watch one of your shows on PBS and I feel that I am again ready to cook. Love you.
    Carl
  2. Rose's avatar

    Rose

    I am on a very strict glutin free diet I watch you all the time could you put some receipes on I would appreciated very much
  3. Pat's avatar

    Pat

    Love you, Mary Ann but won’t all the acid ‘cook’ the chicken if marinated any more than an hour??
  4. Pat's avatar

    Pat

    Love you, Mary Ann but won’t all the acid ‘cook’ the chicken if marinated any more than an hour??
  5. Gee Bambini Amato's avatar

    Gee Bambini Amato

    No. If possible I love to marinate chicken overnight in fridge which in my opinion adds more flavor to chicken & I've never a prob. .. But then again I use plenty of garlic in my marinades which changes this dish completely. Hope this helps!
  6. Sandra's avatar

    Sandra

    Can I use garlic in the marinade?
  7. Niffer's avatar

    Niffer

    Hello MAE!
    Page 278 in your latest cookbook has this recipe. The last ingredient calls for grated zest and juice of 2 large oranges and the instructions also call for oranges. Being that the recipe is, Chicken with Lemon and Aromatics Herbs don’t you want the recipes to read lemons and not oranges? Hope your well and had an easy winter! Niffer

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