Rustic Tuscan Lemon-Rosemary Chicken

Pollo al Limone e Rosmarino — a countryside favourite for slow evenings and open windows.

Ingredients

• 4 bone-in chicken thighs
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, smashed
• 3–4 sprigs fresh rosemary
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• 1/3 cup dry white wine
• Salt and cracked black pepper

Instructions

1. Marinate: mix the lemon juice, olive oil, honey, garlic and rosemary, add the chicken and let it sit.
2. Sear: brown the chicken in a hot pan, skin-side down.
3. Deglaze: add the white wine and lemon slices, scraping up the tasty bits.
4. Roast: transfer to a 375°F oven and cook 25–30 minutes, until golden.
5. Serve: spoon over the juices and garnish with rosemary and lemon.

Roasted potatoes or crusty bread.

Tastes like a warm evening in the Tuscan hills — citrus and rosemary drifting through the window.