Dr. Matt and Heshy of FrumSatire.net were regular shabbos guests in my home in Rochester and this was one of their favorite dishes. Matt paid me the highest compliment one night when, after the food was cleared from the table, he came into the kitchen and "sneaked" several more pieces of the chicken (he ate them over the garbage can so as not to make a mess). I shouldn't say he "sneaked," I was standing right there, he just couldn't help himself! I was so happy that (a) he enjoyed the chicken so much and (b) he felt comfortable enough in my home to dispense with the "formalities" and eat over the garbage can!
For this great recipe you will need:
1 or 2 chickens, cut into eighths, or assorted chicken parts of your choosing (This works great on boneless breast as well)
- 6-12 garlic cloves - to taste. (I say the more the better!)
- 3 Leaves from 3 sprigs of rosemary (You can use dried, but fresh really is best here. It's best if you chop the fresh leaves, but I'm often lazy and just throw it in the food processor with everything else. Sometimes you get big leaf of rosemary in your mouth...but it's all good in my book :)
2/3 cup extra virgin olive oil
1 cup lemon which equals the juice of 6 lemons (Or you can use 3 lemons and the rest bottled lemon Juice. Don't try to only use bottled lemon juice, you won't like the flavor.)
1/4 cup honey or agave nectar
Put all of the ingredients - excepts for the chicken - in the food processor and blend. Then pour it over the chicken and marinate. (Marinate overnight for best results) Then bake at 375 for 1 - 1.5 hours (Depending on the size of your chicken pieces)
As you can see, this is one of those recipes that is hard for me to write down, I go by instinct and I recommend you do the same. If you don't have enough marinade to cover the pieces, add more oil, taste and compensate with the other ingredients as needed. Sorry to make you improvise folks, but that's how real cooking works!
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