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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil. Ingredients:
2 34-pound chickens, each cut into 4 pieces, backbones removed |
3/4 cup olive oil, divided |
1/4 cup fresh lemon juice plus 1 lemon |
12 rosemary sprigs, divided |
10 garlic cloves, coarsely chopped |
kosher salt |
1 large pinch smoked paprika |
Directions:
1. Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
2. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 1618 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
3. Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
4. Per serving: 450.1 kcal calories, 237.9% calories from fat, 26.4 g fat, 6.8 g saturated fat, 142.4 mg cholesterol, 6.1 g carbohydrates, 0.2 g dietary fiber, 5.7 g total sugars, 5.9 g net carbohydrates, 44.3 g protein, 179.8 mg sodium Nutritional analysis provided by Bon Appétit
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