Limoncello Baked Chicken

By Dane Feldman

Photo by Dane Feldman.

One of my favorite ways to bake a chicken is by stuffing it with sprigs of rosemary and lemon wedges. Last weekend, I was looking to do something a little more interesting without changing the recipe completely. The addition of limoncello brings out a sweetness without compromising the delicate flavors of fresh lemon and rosemary.

What you’ll need:
1 5lb chicken
1 1/2 lemon
2 sprigs rosemary
2 tbsp olive oil
1/4 cup limoncello
1 tsp Florida seasoned pepper
1 tsp poultry seasoning
1 tsp Hungarian sharp paprika

Preheat to 425.

Squeeze the juice of 1 lemon into a glass. Add in the olive oil, limoncello, and seasonings. Stir to combine.

Prep and place the chicken in a large baking pan. Stuff the chicken with the lemon peels and the rosemary sprigs. Then, pour the marinade over the chicken and inside.

Cut the remaining 1/2 lemon into wedges and garnish the pan with them.

Bake for 30 minutes. Then, reduce the heat to 375 and cook for at least 30 more minutes, or until the chicken is cooked.