ROSEMARY AND LEMON ROASTED CHICKEN~ From StoneGable's Kitchen

4 lbs cut chicken pieces
3 lemons, cut into wedges
large bunch of rosemary, leaves removed
3 red onions, peeled and quartered
3/4 cup large kalamata olives
1/4 cup balsamic vinegar
olive oil
salt and pepper

Add everything to a large bowl and mix. Cover and let stand at room temperature for 1 hour , or cover and refrigerate overnight.
Preheat oven to 375 degrees.
Put everything in a large roasting pan and roast for 30 minutes.
Turn chicken and baste with pan juices. Roast for 30 minutes longer.
Remove chicken to a serving plate with a slotted spoon. Remove all the rest of the solids with a slotted spoon and place around the chicken. Pour pan juices over the chicken. 
This dish can be served hot or at room temperature.
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