I created this chicken dish many years ago. I shared the recipe with my circle of friends and soon after the dish was officially named “Lisa Rosati Chicken” … one of the really super and convenient things about this delicious dish is that it can be prepped in advance and cooked days later. It’s easy-peasy to make and I promise you, it will end up a staple in your home just as its has in mine and everyone who’s tried it! I always recommend using fresh and organic ingredients whenever possible. I use Himalayan Salt in my recipes, because it’s loaded with minerals. The picture in this post is what it should look like entering the oven after the chicken has marinated in the oil, garlic, onion and lemon for a few days!
1 large Stainless Steel or glass (lidded) bowl for marinating
1 entire cut up chicken or chicken pieces, free range
2 red onions cut in large wedges
1 bunch of fresh rosemary or thyme
2 lemons cut in halves
4 garlic cloves (optional)
Himalayan salt and fresh ground pepper
- Put the cut up chicken or chicken pieces in the bowl.
- Separate the Rosemary/Thyme sprigs, cut the red onion wedges and put them in the bowl on top of the chicken.
- Put the garlic cloves in the bowl.
- Drizzle the mixture with olive oil. Cut the lemons in half and squeeze the juice on top of the whole bowl of chicken.
- Season with the salt and pepper to your liking.
- Cover the bowl with the lid and shake it to distribute the olive oil and lemon juice over all of the contents.
- Put in the refrigerator for 24 to 72 hours occasionally mixing the ingredients in the bowl.
- When you’re ready to cook the meal, preheat the oven to 375 degrees.
- Pour the entire mixture into a roasting pan (preferably stainless steel).
- Pick out the lemon halves and re-squeeze them on top of the chicken mixture then discard.
What’s left in the roasting pan is the seasoned chicken, the red onion wedges, the whole garlic cloves (if you used it) and the rosemary or thyme sprigs.
Put it in the oven and toss in the pan occasionally until the chicken is cooked thoroughly. We like the chicken pieces browned and the red onions caramelized. We eat everything in the pan; the chicken meat, the onions, the garlic cloves and the herb sprigs.
Just the bones are left… Enjoy!