Citrus Rosemary Chicken


By Dane Feldman

Photo by Dane Feldman.

The end of March is a bit of a confusing time when it comes to the weather. Winter foods are dwindling in availability, but the temperatures aren’t quite high enough to grill outdoors. Because of these factors, this part of early spring is a great time to bake citrus rosemary chicken: it pays homage to the still-chilly air, but it isn’t heavy so it won’t damage your springtime fitness regimen.

What you’ll need:
1 chicken, cut up
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/4 cup dry white wine
2 tbsp garlic, minced
2 tsp rosemary, dried

In a large glass pan, marinade the chicken in the oil, juice, wine, garlic, and rosemary for at least six hours.

Then, bake the chicken at 350 for one hour or until it is golden brown and cooked through. Be sure to baste and turn the chicken every 20 minutes.