Recipes Rosemary Chicken w/ Lemon-Pepper Sauce

Recipes Rosemary Chicken w/ Lemon-Pepper Sauce

Recipes Rosemary Chicken w/ Lemon-Pepper Sauce

  1. 4 chicken quarters
  2. 1 T fresh rosemary; minced
  3. 2 big t garlic powder
  4. 1 big t onion powder
  5. 1 nip kosher salt
  6. 1 container Lawrys lemon-pepper marinade
  7. one t dried minced onions
  8. as needed vegetable essential oil
  1. Toss chicken quarters with enough essential oil to coat.

  2. Season along with kosher salt, black pepper, garlic natural powder, onion powder, and rosemary.

  3. Use a grill plate to sear the chicken, skin side down, in order to achieve grill marks.

  4. Move chicken to casserole dish. Add dressing. Cover. Bake at 350° for around 1 hour or until chicken skin os no longer pink and fruit juices run clear.

  5. Alternatively, sear using direct heat on the barbeque grill then transfer chicken to an light weight aluminum pan filled with marinade, and complete cooking with pan uncovered using roundabout heat using the grill cover on.

  6. Variations; Parsley, mint, oregano, tulsi, cilantro, scallions, chives, ginger, thyme, coriander seed, slivered or roasted garlic, lime green, red onion, yellow onion, shallots, gem onion, Vidalia, almonds, capers, marjoram, tarragon, dill, celery, celery seed, fennel, fennel seed, olive, peppercorn melange, butter, sage, carrots, savory, soy, sesame seeds, lemon, paprika, smoked paprika, applewood seasoning, cumin, cayenne, crushed pepper flakes,

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