Tuscan Chicken

If you serve this, no one will know that you are on some crazy healing diet.  They will just say, “YUM!”  I know, some of the ingredients used on the autoimmune protocol can seem unfamiliar, but not here.  You may even have many of the ingredients in your pantry.  And if you grow your own rosemary as I do (Seriously, it’s so easy.  Try it!), then…BONUS!

The only thing to know about this recipe is that it should be started early enough to allow for marinating time.  Bon appétit!!!


Tuscan Chicken                                              By wendisaipkitchen.com

(Serves 4)

  • 1/2 C. freshly squeezed lemon juice
  • 1/3 C. extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 T. chopped fresh rosemary leaves (no stems)
  • 1 t. sea salt
  • 1/2 t. onion powder
  • 1/2 T. honey
  • 4 chicken leg quarters
  • Rosemary sprigs
  • 1 lemon, sliced into eight slices
  1. In a small bowl, whisk together the first seven ingredients to make the marinade.
  2. Place chicken in a large re-sealable bag, or storage container.
  3. Pour the marinade over the chicken, turning the pieces to coat.
  4. Add rosemary sprigs and lemon slices.
  5. Refrigerate marinating chicken for three hours.
  6. After three hours, pre-heat oven to 350 degrees.  Meanwhile, take the chicken out of refrigerator so it can come to room temperature.
  7. Line a roasting pan with foil, then parchment paper.  (You’ll thank me at clean-up time.)
  8. Place chicken on roasting pan.  Top each piece with two lemon slices, and tuck in rosemary sprigs.
  9. Bake for 40 minutes.
  10. Switch heat to broil.  Finish under broiler for about five minutes, taking care not to burn.
  11. To serve, discard the cooked rosemary sprigs (They aren’t very pretty, once cooked.), and add fresh rosemary to the platter to make a lovely presentation.  🙂

(NOTE: save the bones in the freezer for your next batch of bone broth.)

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