The day before our wedding I went to the local grocery store and purchased a bag full of lemons, limes, and fresh rosemary sprigs. My plan was to make my own mosquito repellent candles in canning jars to sit on the guests’ tables during the reception. Not only would this have added some more color to table decor, but also been useful in fighting the hungry little varmints throughout the evening.
Of course, I forgot all these ingredients as soon as I placed them in the fridge drawer.
So this meant I had quite a few fresh produce items to make recipes with once G and I returned from our honeymoon. Thus came this recipe for lemon rosemary chicken which I pulled out of thin air. I warned G prior to eating this meal that we may be ordered take out. I am personally not a big fan of lemon, so I was hesitant to sample this dish. It was a pleasant surprise though! The rosemary was not overwhelming, and the lemon flavors only intensify the other flavors happening in the mix (and the lemon is especially good with the sweet potatoes.) I will definitely be making this again in the future, especially since we still have a healthy amount of citrus and rosemary.