rosemary chicken

4 servings
Cloves garlic -- crushed
2 tablespoons Rosemary
Limes -- juice only
½ cup Olive oil
½ teaspoon Salt
¼ teaspoon Pepper
4 pounds Chicken -- quartered
Rosemary sprigs
Lime -- quartered for garnish

In a bowl, combine the garlic, rosemary, lime juice, olive oil, salt and pepper. Place the quartered chicken in the bowl, turn to coat the pieces, cover with plastic wrap, and marinate in the refrigerator for 3 hours. Turn the chicken quarters once during the marinating time. Heat a cast-iron skillet to hot. Add the chicken pieces and weigh them down with a heavy lid or another cast iron skillet. Cook until crispy, 15 minutes on each side. Serve the chicken, garnished with a sprig of rosemary and a wedge of lime.

Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:14) (159) Fido: Cooking

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