1/4 c. olive
1 (4 lb.) roasting chicken, cut into 8 pieces, patted dry
1 1/2 tsp.
black pepper, ground
1 1/2 tsp
2 lg. rosemary sprigs, chpd
3 tbsp. fresh
2 tbsp. red wine vinegar
to 400 degrees.
with lemon juice, vinegar, herbs and seasoning. Mix well.
in a large bowl, pour oil over chicken and be sure all chicken is coated well with the seasoned oil. Let
marinade 1 – 1 ½ hours.
chicken in aluminum or stainless steel pan, or dutch oven
Bake for 50 –
oven let stand for at least 10 minutes.
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