4 Servings
1 Hour, 10 Minutes
Allergens
Preheat oven to 350 degrees Fahrenheit.
Pour most of the olive oil into a 9- x 13-inch baking dish.
Place 4-5 cleaned, fresh, dry rosemary sprigs on the bottom of the dish.
Wash, clean and pat dry the chicken and place on top of the herbs. Brush the chicken with the remaining olive oil; season with salt, lemon pepper, and minced garlic.
Bake for 1 hour or until done.
Variations:
Substitute sage, thyme, parsley, or chives for rosemary.
spices Just wanted to know what to use instead of lemon pepper?
Hi Rivkie – This is how I make my own lemon pepper for pesach: 1/2 tblspn Black pepper (coarse ground if you can get it), dried lemon zest, 1 tblspn onion salt and 1 tblspn garlic powder. (To dry the zest: Finely grate about 3 lemons and spread onto a baking tray and dry out in a warm oven. Remove and allow to cool properly) Adjust seasoning to your own taste.
Covered or uncovered? Do you bake this covered or uncovered?
I would cover for 45 minutes and uncover for last fifteen.