Marinade for Chicken

Name: Marinade for Chicken
Yield: makes enough for 3 to 4 pounds of chicken
Ingredients: 5 garlic cloves, sliced; 4 tablespoons fresh rosemary needles; 1/2 cup extra-virgin olive oil; 4 tablespoons red-wine vinegar; Kosher salt and black pepper to taste

December 14, 2011

This marinade works best when the chicken is cut up in pieces; I also use it to marinate lamb shoulder or lamb leg cut into pieces.

Recipe information

Yield
makes enough for 3 to 4 pounds of chicken

Ingredients

5 garlic cloves, sliced

4 tablespoons fresh rosemary needles

1/2 cup extra-virgin olive oil

4 tablespoons red-wine vinegar

Kosher salt and black pepper to taste

Preparation

Toss all the ingredients together in a ziplock bag large enough to hold the chicken pieces. Add the chicken pieces, and toss well to cover, then let marinate for 4 to 5 hours. Roast the chicken with the marinade.

Cover of the cookbook featuring the author with a table full of fresh herbs and vegetables.

Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.

TagsMarinade Dairy Free Gluten Free Nut Free Meal Prep Cookbooks

Recipe notes

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