Roast Chicken with Lemon and Dates

0

Ingredients

  • 1 4 pound chicken, cut into 8 pieces
  • 1/2 cup olive oil
  • 8 pitted Medjool dates, sliced into coins
  • 12 garlic cloves, smashed
  • 3 sprigs rosemary
  • 1 lemon, thinly sliced
  • Kosher salt and pepper

Steps:

To continue reading this article or issue you must be a paid subscriber. Sign in

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!
Already Subscribed?
Click Here to Sign In | Forgot your password? | Activate Web Access

LEAVE A REPLY

Please enter your comment!
Please enter your name here