Recipe: Appetizing Rosemary Chicken w/ Lemon-Pepper Sauce

Rosemary Chicken w/ Lemon-Pepper Sauce. Keep a close eye on it so it doesn't boil over! Add the wine, increase the heat to high, and boil to reduce the liquid by half. Return the heat to medium and whisk in the Jus de Poulet Lie Gold® until it dissolves, then add enough water to reach desired sauce consistency.

Massage the chicken in the bag to ensure all pieces are covered with the marinade. Melt butter in heavy small saucepan over medium heat. Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. You can have Rosemary Chicken w/ Lemon-Pepper Sauce using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rosemary Chicken w/ Lemon-Pepper Sauce

1. You need 4 of chicken quarters.
2. You need 1 T of fresh rosemary; minced.
3. You need 2 t of garlic powder.
4. Prepare 1 t of onion powder.
5. You need 1 pinch of kosher salt.
6. You need 1 bottle of Lawrys lemon-pepper marinade.
7. You need 1 t of dried minced onions.
8. Prepare as needed of vegetable oil.

Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. The chicken goes into a baking dish along with melted butter, garlic, fresh minced rosemary and chicken broth. The chicken bakes in the oven until tender and juicy, then the sauce is spooned over the top and you're ready to eat!

Rosemary Chicken w/ Lemon-Pepper Sauce instructions

1. Toss chicken quarters with enough oil to coat..
2. Season with kosher salt, black pepper, garlic powder, onion powder, and rosemary..
3. Use a grill plate to sear the chicken, skin side down, to achieve grill marks..
4. Transfer chicken to casserole dish. Add marinade. Cover. Bake at 350° for approximately 1 hour or until chicken flesh os no longer pink and juices run clear..
5. Alternatively, sear using direct heat on the grill then transfer chicken to an aluminum pan filled with marinade, and finish cooking with pan uncovered using indirect heat with the grill cover on..
6. Variations; Parsley, mint, oregano, basil, cilantro, scallions, chives, ginger, thyme, coriander seed, slivered or roasted garlic, lime, red onion, yellow onion, shallots, pearl onion, Vidalia, almonds, capers, marjoram, tarragon, dill, celery, celery seed, fennel, fennel seed, olive, peppercorn melange, butter, sage, carrots, savory, soy, sesame seeds, orange, paprika, smoked paprika, applewood seasoning, cumin, cayenne, crushed pepper flakes,.

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. I didn't measure the amount of lemon juice I used, I just put in the juice of one extra large lemon. The lemon flavor was great, and the chicken was cooked perfectly in the amount of time recommended. Thanks for sharing this great recipe! Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup.