Lemon and Rosemary Chicken

I give all of the credit to this post to one of my favorite chefs, Nigella Lawson. Her shows are unique in that they are calming and inspiring . Her poetic voice turns cooking into an art, yet she is incredibly real and creates recipes that make me say, "I could make that!"

One if the first recipes I tried from her cookbook is "Butterflied Chicken with Lemon and Rosemary." It is a classic Nigella recipe. Simple ingredients come together to make an elegant dish, with less than 10 minutes of prep work. I have made this twice now, and am sure it will repeat again in the near future.

Lemon and Rosemary Chicken (adapted from Forever Summer by Nigella Lawson)

6 Chicken Thighs, skin removed (or one butterflied chicken)
2 sprigs fresh rosemary (dried works as well)
Juice and shell of 1 lemon
1 onion, cut into wedges
4-5 peeled cloves of garlic
5 tbs. olive oil
Kosher salt and ground pepper

In the morning, or the night before, combine all ingredients in a large zip-lock bag. Keep in the refrigerator, turning every so often to mix the marinade.

Later, preheat the oven to 425 F and place everything from the bag on a baking sheet lined with foil. Cook for about 45 minutes until the chicken is crisp. Arrange on a plate with the onion and garlic bits and any juice from the pan (fresh lemon optional). Enjoy!