Limoncello and Rosemary Baked Chicken

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

It has been a tradition in my family for several years to eat chicken on Sundays, mostly because Sundays are my mom’s day to cook and she loves to cook chicken. This recipe is a bit different than what we usually do and this was the first time we baked it with this marinade.

What you’ll need:
1 chicken
1/2 cup olive oil
Juice of 1 lemon
1/2 cup limoncello
4 sprigs rosemary, chopped
1 sprig basil, chopped
1 sprig thai basil, chopped
1 tsp Hungarian sharp paprika
1 tsp garlic powder
1 tsp poultry seasoning
1 tsp Florida seasoned pepper

Directions:
Cut up the chicken and place it in a large sealable bag.

In a measuring glass, combine the olive oil, lemon juice, limoncello, paprika, garlic powder, poultry seasoning, and Florida seasoned pepper. Pour this into the bag with the chicken and shake it up. Add in the basil, thai basil, and rosemary and shake again. Refrigerate for at least 3 hours.

Preheat to 450 and bake the chicken for 20 minutes on a side.

I can see this new marinade quickly becoming a new favorite as it yields a deliciously juicy and flavorful meal. If you prefer one part of the chicken, feel free to use that instead of a whole chicken.

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