Monday, May 18, 2009
Lemon Rosemary Chicken
Rachel Frankl of CFSCC gave me this recipe and it was delicious! If you have fresh Rosemary (thank you Michele O'Koomian) this is a good one to try. In a ziploc bag combine: chicken (whichever cut you like), about 2 TB olive oil, 1 sprig of fresh Rosemary, salt and pepper and the juice of one fresh squeezed lemon . Combine all ingredients and let sit refrigerated for about 1 hour. Grill and serve with side of your choice.