Grilled Tuscan Chicken with Rosemary and Lemon

Name: Grilled Tuscan Chicken with Rosemary and Lemon
Yield: Serves 4
Ingredients: 2 tablespoons chopped fresh rosemary or 1 tablespoon dried; 1/4 cup olive oil; 2 garlic cloves; Coarse salt and fresh ground pepper; 1 (3 1/2- to 4-pound) chicken, cut into 8 or 10 serving pieces; 1/4 cup fresh lemon juice; 2 zucchini (about 1 pound each); 2 yellow squash (about 1 pound each); 2 yellow bell peppers; 1/4 cup olive oil Coarse salt and fresh ground pepper; 1/4 cup thinly sliced basil; (serves 4)

December 14, 2011

Basting the chicken with lemon juice while it’s on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons chopped fresh rosemary or 1 tablespoon dried

1/4 cup olive oil

2 garlic cloves

Coarse salt and fresh ground pepper

1 (3 1/2- to 4-pound) chicken, cut into 8 or 10 serving pieces

1/4 cup fresh lemon juice

grilled zucchini and squash

2 zucchini (about 1 pound each)

2 yellow squash (about 1 pound each)

2 yellow bell peppers

1/4 cup olive oil Coarse salt and fresh ground pepper

1/4 cup thinly sliced basil

(serves 4)

Preparation

Step 1
Heat the grill to medium. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from the heat, cover, and let steep for 5 minutes. Transfer to a blender. Add the oil and garlic; season with salt and pepper. Purée until smooth; let cool.
Step 2
Combine the chicken and the rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate for at least 15 minutes at room temperature or overnight in the refrigerator, turning the chicken occasionally.
Step 3
Remove the chicken from the marinade; place on the grill. Discard the marinade. Cook, basting frequently with the lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
grilled zucchini and squash
Step 4
Heat the grill to medium. Slice the zucchini and squash into 1/2-inch-thick slices on the diagonal. Quarter the peppers; remove the seeds and ribs. In a large bowl, toss the vegetables with the olive oil; season with salt and pepper. Grill the vegetables until tender, 6 to 8 minutes per side. Return the vegetables to the bowl; toss with the basil.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsItalian European Whole Chicken Chicken Poultry Rosemary Herbs & Spices Lemon Citrus Fruit Main Dinner Dairy Free Gluten Free Nut Free Easy Grilling Blender Summer Cookbooks

Recipe information

Ingredients

grilled zucchini and squash

Preparation

Step 1

Step 2

Step 3

grilled zucchini and squash

Step 4

Recipe notes