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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roger's Grilled Rosemary Chicken Recipe

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This recipe for Roger's Grilled Rosemary Chicken is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 frying chicken, about 3 1/2 lb.
1/2 cup fresh lemon juice
1/3 cup olive oil
2T chopped shallot
2T chopped fresh rosemary, plus handful of fresh rosemary sprigs
1/2 tsp. salt
1/2 tsp. fresh pepper
Directions:
Directions:
In a small bowl, combine the lemon juice, olice oil, shallot,chopped rosemary, salt and pepper and mix well.
Place the chicken quarters in a large ziplock bag and pur in the marinade. Press out the air and seal the bag tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least two hours, or all day if more convenient, turning and massaging the bag occaisionally.
Soak the rosemary sprigs in water and cover for about 30 minutes. Prepare grill.
Remove the chicken quarters from the marinade and pat dry with paper towels. Boil remaining marinade and reserve. Arrange the chicken skin side down on grll rack. Grill, turning frequently, for 30-35 minutes. The last 10 minutes, drop soaked rosemary sprigs on the fire, and brush chicken two or three times with marinade.
Transfer to a warm platter and serve.
Delicious!
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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