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Lemon Rosemary Chicken

Lemon Rosemary Chicken

Here’s another way to spruce up your chicken game. Cook up a zesty dish with the help of chicken, lemon and rosemary oil. Follow the instructions below to try this today!

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Ingredients

  • 4 pcs Magnolia Chicken Leg Quarters
  • 2 pcs lemon, cut into thin and round slices
  • 2 tbsps rosemary
  • 4 tbsps olive oil
  • salt and pepper (to taste)
  • 1 tbsp Magnolia Gold Butter
  • 1 can whole kernel corn, drained
  • 1 pc red onion, chopped
  • 2 tbsps parsley, chopped
  • salt and pepper (to taste)

Instructions

To cook the Chicken:

  1. Pre-heat oven to 350F.

  2. Sprinkle salt and pepper generously over and inside the chicken.

  3. Rub on the rosemary and massage chicken to infuse flavor.

  4. Loosen skin on the chicken then stuff the thinly sliced lemons under the skin.

  5. Drizzle olive oil over the chicken.

  6. Place chicken on a roasting rack.

  7. Place rack onto a tray then bake for 30-45 minutes or until fully cooked.

    [Insert a paring knife between the thigh and drumstick; when the juice comes out clear, chicken is fully cooked.]

  8. Set aside and cover with aluminum foil to seal its juices.

To make the Salad:

  1. Heat butter in a saucepan over medium heat.

  2. Stir in corn and onions and cook for 5 minutes.

  3. Mix in parsley and season with salt and pepper.

For more instructions on this recipe, please watch the video below.

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