Lemon Chicken with Garlic and Rosemary
1 Tbsp. snipped fresh rosemary or 1 tsp. dried, crushed
1 tsp. salt
1 tsp. coarsely ground black pepper
2 1/2 pounds meaty chicken pieces, skinned
1 Tbsp. olive oil
1 tsp. finely grated lemon peel
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
Preheat oven to 425 degrees.
In a small bowl combine rosemary, salt and pepper. Sprinkle rosemary mixture evenly over chicken pieces; rub in with your fingers. Place chicken pieces, bone sides up in a lightly greased 13 x 9 x 2“baking pan. In a small bowl combine olive oil, lemon peel, lemon juice, and garlic; drizzle over chicken.
Bake in a 425° oven for 20 minutes. Turn chicken pieces bone side down; spoon pan juices over chicken. Bake 15 to 20 minutes more or until chicken is no longer pink (170° for breast; 180° for thighs and legs).
Serves 6.
Champion
Peanut Butter Pie
1 – 9-10” baked pie shell
1 cup smooth peanut butter
3/4 cup sugar
8 oz. cream cheese, softened
1 pint whipping cream
1 tsp. vanilla
Combine peanut butter, sugar and cream cheese. Whip whipping cream and vanilla until it forms stiff peaks. Take the two mixes and beat together for 5 to 8 minutes, until light and fluffy. Pour into pie shell. Smooth with rubber spatula. Refrigerate at least 3 to 4 hours or overnight. Sprinkle with grated chocolate and chopped peanuts, if desired.
