RECIPE
11 INGREDIENTS10 STEPS2HR 5MIN

Lemon & Rosemary Roast Chicken with White Wine

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Mi Terruno Food
Venezuelan food at it's best.
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This Lemon and Rosemary Roast Chicken with White Wine is the perfect recipe to start the year with. It has very little fat, almost no added oil and tons of flavor, and when I say tons of flavor, I mean a power lemon punch.

2HR 5MIN

Total Cooking Time

11

Ingredients
Mi Terruno Food
Venezuelan food at it's best.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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3 cloves
to taste
Salt and Pepper
1 cup
1/3 cup
Fresh Thyme , chopped
1/2
Lemon , juiced
2 1/2
Lemons , sliced
1
Lime , sliced
1/4 cup
White Wine
1/4 cup
Water
to taste
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Directions

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Step 1
Season the Bone-in, Skin-on Chicken Thighs (6) with Salt and Pepper (to taste) , juice of Lemon (1/2) , and the Fresh Rosemary (1/2 cup) . Mix everything well and leave to marinate for at least an hour in the fridge or better overnight.
Step 2
Preheat oven to 220 degrees C (430 degrees F).
Step 3
Whilst the chicken is marinating slice Lemons (2 1/2) and Lime (1) and start to put together the dish ready for the oven.
Step 4
In an oven-safe skillet or baking tray make a bed of Fresh Rosemary (1/2 cup) and Fresh Thyme (1/3 cup) .
Step 5
Add the lemon and lime slices, then arrange the chicken thighs skin side up.
Step 6
Add the White Wine (1/4 cup) , Water (1/4 cup) , the juice of half of lemon and more lemon slices on top. These are optional but I really like this recipe extra lemony flavor.
Step 7
At this point add the Garlic (3 cloves) which you can crush, add whole, or cut in halves, it really doesn’t matter. To finish add a drizzle of Olive Oil (to taste) .
Step 8
Cover with aluminium foil and bake for 20 minutes.
Step 9
Then remove the foil and leave to cook for 45 minutes or until golden brown between 190 degrees C (375 degrees F) and 200 degrees C(390 degrees F).
Step 10
Serve hot with your preferred side dish. Enjoy!

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