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Lemon-Rosemary Marinated Chicken
This marinated chicken may be simple, but it packs plenty of luscious lemon-rosemary flavors! It's easy enough for a weeknight dinner, but still fancy enough for a special occasion.
Servings 4 -6 servings
- 3 lbs boneless skinless chicken thighs
- 2 lemons juiced and zested (about 1/2 cup juice and 2 tablespoons zest)
- 4 garlic cloves minced
- 1/2 cup fresh rosemary coarsely chopped
- 1/4 cup olive oil
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground pepper
Place chicken thighs in a large resealable plastic bag. Set aside.
Place lemon juice, zest, garlic, rosemary, oil, salt, and pepper in a food processor. Pulse several times until smooth (several chunks will still remain)
Pour marinade over chicken in bag. Seal bag and turn several times to distribute marinade over chicken. Place chicken in refrigerator and let sit 4-6 hours or overnight for best results.
Once chicken has marinated, remove from bag and discard marinade. Place chicken on a greased baking sheet. Bake chicken at 375F 30-35 minutes or until juices run clear. Serve chicken warm.