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
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.
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.
