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Marinade for Chicken

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

  1. 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.
TagsMarinadeDairy FreeGluten FreeNut FreeMeal PrepCookbooks
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