Rosemary And Lemon Roasted Chicken~ From StoneGable's Kithen

4 lbs. cut up chicken pieces
3 lemons, cut into wedges
2 rosemary sprigs
2 large sweet yellow onions
1/2 cup large pitted kalamata olives
1/4 cup balsamic vinegar
2 TBS olive oil
salt and pepper

Put the chicken in a large bowl. Add lemons and rosemary to the bowl. Cut the onions into wedges and add to the chicken.
Add olives, balsamic vinegar, olive oil, salt and pepper to the chicken and toss to coat. Cover and marinate at room temperature for 1 hour.

Preheat oven to 375 degrees.  Put the chicken and everything in the bowl into a large roasting pan. Cook for 30 minutes. Turn over the chicken pieces and continue to cook for an additional 30 minutes.

Put the chicken and the onions, olives and lemons in a large bowl with a slotted spoon. Skim off any fat from the remaining juice. Discard. Pour the juice over the chicken in the bowl.
This dish can be served hot or at room temperature.
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