Lemon, Garlic and Rosemary Broiled Chicken

Last week the hubs and I celebrated our 4th anniversary. We drug it out for 4 days and this lemon, garlic and rosemary broiled chicken is one of the “anniversary” dinners I made. It was delicious!!! We served it along Garlic Mashed Potato Cakes and Asparagus.Lemon, Garlic and Rosemary Broiled Chicken

Lemon, Garlic and Rosemary Broiled Chicken

Garlic, Lemon and Rosemary Broiled Chicken
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Don't let the brine scare you, your taste buds will thank you for it!
Ingredients
  • Recipe by The New Best Recipe Book
  • Brine
  • 6 Tablespoons Table Salt
  • ½ Cup Sugar
  • 1 Quart Cold Water
  • Place chicken, water , salt and sugar in a large Ziploc and let it sit in the fridge for 30 min to 1 hour.
  • RUB
  • 5 Medium Cloves, pressed through a garlic press
  • 2 Teaspoons Grated Lemon Zest and ¼ Cup Juice from lemons
  • 1 Tablespoon Minced Fresh Rosemary
  • Ground Black Pepper
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 4 Bone In Split Chicken Breasts
Instructions
  1. Adjust the oven racks to the lowest position and the other about 5 inches below the top coil. Heat oven to Broil.
  2. Mix lemon zest, garlic, rosemary and pepper in a small bowl.
  3. Mix the lemon juice and oil in another bowl and set aside.
  4. Lift the skin on the chicken and rub the meat with spice mixture. Slice through the skin on the chicken diagonally.
  5. Line the bottom of a broiler pan with tin foil. Place top on and place chicken skin side down on the pan. Place in the oven on the bottom rack for about 12-16 min. Use tongs to turn the chicken skin side up. Pour the lemon and oil mixture over chicken and place back in the oven about 10 min or until an internal temperature of 160.
  6. Move the chicken to the top rack until browned, thin and crisp skinned. About 1 min.

 

Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.