Ina Garten's Tuscan Lemon Chicken
To make enough chicken to feed four to six, you'll need:
6 whole chicken legs (4 to 4 1/2 pounds total)
1/3 cup olive oil
Zest and juice of 2 lemons
3 large cloves garlic, grated
2 sprigs fresh rosemary
1 tablespoon kosher salt (or 1 1/2 teaspoons table salt)
1 teaspoon ground black pepper
In a large zip-top bag, combine the chicken legs, olive oil, lemon zest and juice, garlic, rosemary, salt, and black pepper. (I keep the rosemary on their stems for a mellower flavor. You can chop them finely like Ina does if you love rosemary.)
Zip the bag tightly and massage it to evenly coat the chicken in the marinade. You can do this in a large bowl and cover it with plastic wrap.
Place the bag on a large plate just in case it leaks and refrigerate it for at least four hours or up to 24 hours. Any longer, you'll end up with mushy and stringy meat because it has been exposed to the acid in the lemon for too long.
When you're ready to eat, preheat the oven to 425°F and take the bag out of the fridge. Let excess marinade drip off the chicken into the bag and transfer the chicken onto a large baking sheet. As the chicken bakes, it'll release a lot of liquid, so you must use a rimmed baking sheet; otherwise, you'll end up with chicken juice all over the bottom of your oven.
chicken on a sheet pan
Simply Recipes / Myo Quinn
Bake the chicken for about one hour, until it's golden brown and a thermometer inserted into the center without touching a bone registers 165°F.
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