Receta Lemon-Rosemary Chicken
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Lemon-Rosemary Chicken
- 8 skinless boneless chicken breast halves
- 1/2 cup olive oil
- 1/2 cup fresh lemon juice
- 6 bay leaves, broken into small pieces
- 3 tablespoons chopped fresh rosemary
- 4 large garlic cloves, pressed
- 1 teaspoons salt
- hot pepper sauce to taste
- 2 tbsp light mayonnaise
Whisk oil, lemon juice, bay leaves, rosemary, garlic, salt and hot pepper. Pour marinade over chicken and marinate for 2 hours or overnight in fridge.
Preheat oven to 425F. Drain marinate and bake chicken on lowest rack for 30-minutes, turning halfway.
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute, cool and whisk in mayonnaise. Serve chicken with sauce.
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