Mediterranean Chicken with Pickled Rosemary & Lemon

Mediterranean Chicken with Pickled Rosemary & Lemon

A main course where CEREN Pickled Rosemary balances lemon and garlic for a fresh, zesty marinade.

Ingredients

  • 4 chicken thighs (bone-in, skin-on)
  • 2 tablespoons CEREN Pickled Rosemary, chopped
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon paprika
  • Salt and pepper, to taste

Instructions

Marinate: In a bowl, mix lemon juice, olive oil, garlic, paprika, salt, pepper, and CEREN Pickled Rosemary. Coat chicken well. Let marinate at least 1 hour (overnight for best results).

Roast or grill: Cook chicken at 200°C (400°F) for 35–40 minutes, or grill until golden and fully cooked.

Serve: Garnish with lemon slices and a sprinkle of extra rosemary. Pairs beautifully with bulgur pilaf or roasted vegetables.