CHEF JEFF — ONE BYTE AT A TIME: Lemony Roast Chicken

This tasty dish can be on the dinner table in less than an hour.

Lemony Roast Chicken

1 3½-pound chicken, cut into 8 pieces

½ cup extra-virgin olive oil

½ cup fresh rosemary leaves

¼ cup freshly squeezed lemon juice

10 garlic cloves, thinly sliced

1 lemon, peel removed, pith and pulp chopped

Kosher salt and freshly ground black pepper, to taste

In large bowl, toss chicken with oil, rosemary, lemon juice, garlic, lemon, salt, pepper. Cover with plastic wrap. Marinate in refrigerator for about 1 hour. Preheat oven to 475 degrees. Place chicken in 9-by-13-inch baking dish. Add remaining marinade. Roast, turning once, until cooked through, about 30 to 40 minutes. Remove from oven, divide chicken between 4 plates. Serve with rice or buttered noodles.

Yield: Serves 4.

Approximate nutritional analysis per serving: 675 calories, 51 grams fat (10 grams saturated), 145 milligrams sodium, 6 grams carbohydrates, 47 grams protein, 152 milligrams cholesterol, 1 gram dietary fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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