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1/4 c. olive oil
1 (4 lb.) roasting chicken, cut into 8 pieces, patted dry 

1 1/2 tsp. Salt  

1/4 tsp. black pepper, ground 

1 1/2 tsp tumeric 

2 tsp paprika 

1 clove garlic, chpd
2 lg. rosemary sprigs, chpd 

3 tbsp. fresh lemon juice
 2 tbsp. red wine vinegar


Preheat oven to 400 degrees.  


Combine oil with lemon juice, vinegar, herbs and seasoning. Mix well. 


Place chicken 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. 


Position chicken in aluminum or stainless steel pan, or dutch oven 


Bake for 50 – 60 minutes. 


Remove from oven let stand for at least 10 minutes. 


Serves 4-5 

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