Even though Moroccan Chicken is good, we can't eat it every week. So for a change, we tried Lemon Chicken this week.
Ingredients
1 (3 1/2-pound) chicken
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
Roast chicken in my awesome Baby George Rotisserie. And we got another juicy and tasty chicken an hour later.
1. Marinated Lemon Chicken.
2. Start roasting.
3. Done. See how much oil/grease the tray has collected? 
4. Another juicy and tasty chicken.
