Gail's Lemon Rosemary Chicken


My friend, Gail, makes a Lemon Rosemary Chicken that is off the hook. My kids requested that I get the recipe, since it is one of their favorite chicken dishes. Now I'm going to share it with you!


1 chicken cut into eighths
1/2 cup lemon juice
1/2 cup olive oil
8 garlic cloves, peeled
4 tbsp fresh rosemary
Kosher salt and ground pepper to taste.


Combine all ingredients except for chicken into blender. Blend well and pour over chicken pieces. Marinate overnight or 6 hours. Preheat oven to 400 degrees. Put the chicken into a casserole dish and baste often. When the skin is crispy brown, chicken should be done. Test with thermometer. 

Apple Almond Salad with Apple Cider Vinaigrette


  • Mixed herb salad

  • 1 granny smith apple thinly sliced

  • ½ cup sliced almonds

  • ½ cup canola or grape seed oil

  • ¼ cup apple cider vinegar

  • 2 tsp Dijon mustard

  • 3 tbsp or 1 small shallot minced

  • 2 tsp honey or one packet Splenda

  • Pepper to taste


Combine vinegar, shallots, mustard, and honey in a small bowl. Add oil and whisk until well blended. Season to taste. Combine greens, apples, and almonds in a large bowl, drizzle with vinaigrette; toss to coat. Serves 10.