Recipe: Rosemary, Lemon and Garlic Marinade

This is a perfect recipe for marinating chicken.

Enough for approximately 2-lbs of chicken

• 4 stalks fresh rosemary
• 6 cloves garlic
• 1/4 cup extra virgin olive oil
• 3 lemons
• 1/2 teaspoon freshly ground black pepper

Remove the rosemary leaves from the stalks and finely chop. Place them in a large resealable plastic bag.

Finely chop the garlic and add to the bag along with the juice from the lemons, olive oil and pepper. Slosh around to mix.

Add chicken and seal the bag, removing as much air as possible. Place the bag in the refrigerator until you are ready to cook and marinade up to 6 hours.

Remove the chicken from the refrigerator about 30 minutes to an hour before cooking so that it reaches room temperature - this ensures the chicken cooks evenly.