Cassie’s Ruminations

Tuscan Baked Chicken

Yet another take-off from an Everyday Food: Great Food Fast recipe. This was a very tasty take on chicken with some traditional Tuscan flavors. The fresh lemon juice lent a nice bright touch. I only had time to marinate it for about 30 minutes tonight, but longer would be even better, as the flavor would sink more into the meat. I served this with some zucchini and yellow squash sauteed in olive oil with some garlic, basil, oregano, salt, and pepper. Yum!

While the chicken was baking, I simmered the neck and back in water, and I added the chicken juices, after skimming off the fat, after we were finished with dinner. Now I have about a quart of lovely broth for soup tomorrow, and some chicken scraps for Emma to enjoy 😛

Tuscan Baked Chicken
Serves 4

1 3-4 lb chicken, cut into 8 pieces

For the marinade:
2 tbsp fresh rosemary, coarsely chopped
1/3 cup water
1/4 cup olive oil
5 cloves garlic
1/2 tsp kosher salt
1/2 tsp black pepper

For the baste:
1/2 cup freshly squeezed lemon juice

Put the rosemary and water into a microwave safe cup and heat for 90 seconds or until the water is boiling. Take out, cover loosely, and let the rosemary steep in the water for 5 minutes. Pour the rosemary and water into a blender with the olive oil, garlic, salt, and pepper. Pulse a few times then puree until the mixture is smooth and emulsified. Let cool.

Place the chicken in a large baking pan and pour the marinade over the top evenly. Let marinate for at least 15 minutes at room temperature, or up to overnight in the fridge.

Preheat the oven to 375 degrees F. Using a basting bulb or brush, top the chicken with about 1/3 of the lemon juice.

Bake for 45 minute or until the juices run clear and the internal temperature in one of the breasts is 180 degrees. Baste regularly with the lemon juice.

Remove from the oven and let rest for 10 minutes before serving.