Broiled Chicken with Lemon, Garlic, & Rosemary

From:Jody Rutherfurd
Serves:2
Source:Winter Collection, Delia Smith
  • 2 boneless chicken breasts, 6 ounces each
  • 1 medium red onion, halved
  • 2 bay leaves, snipped in half
  • 1 tablespoon fresh rosemary leaves, bruised and finely chopped
  • 1 clove garlic, crushed
  • grated zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • salt & freshly ground black pepper

Cut each chicken breast into 5 evenly sized pieces and place them in a bowl. Cut one half of the onion into quarters and separate them into layers, adding them to the chicken, along with the rest of the ingredients. Mix well, cover with a cloth, and let sit for at least 30 minutes.

When ready to cook the chicken, preheat broiler to highest setting, and set broiler pan 5 inches from heating element. Thread the pieces of chicken onto skewers, alternating between pieces of chicken and pieces of onion. Add a 1/2 a bay leaf at either end of the skewer. Lay the skewers on a broiler rack, with a disk underneat to catch the juices. Season them well, then broil for 20 minutes, turning once and basting with the marinade juices once or twice.

Remove from skewers, spoon warm basting juice over chicken, and serve.