Food Recipes

Drink Recipes

roast chicken

Roast Chicken in Lemon Rosemary Marinade

2/3 cups Freshly Squeezed Lemon Juice

1/3 cups Selection Estate New Zealand Sauvignon Blanc

2 tablespoons Olive Oil

3 tablespoons Crushed Black Peppercorns or Coarsely Ground Pepper

4 tablespoons Fresh Chopped Rosemary or 2 tablespoons of dried


Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least three hours or overnight.

Place the lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is used. Roast chicken in a 425° F oven for 15 minutes per pound.

Do not open oven or baste the chicken during roasting. If the chicken is to be grilled, grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until the meat is not pink.