Marinated Chicken alla Griglia

This is an adaptation of another recipe that I found in the most unlikely of places: a People magazine that someone left at my house. So, of course, I had to read it. I mean, has it really been five years since Brad and Jennifer broke up?

Anyway, toward the end was a snippet about Robert de Niro opening a restaurant, and a version of this recipe was included. Looked simple enough, and the hubby loves roasted chicken.

And I have to say ... Best. Roasted chicken. I've ever eaten. Seriously.

Marinated Chicken alla Griglia
Serves 4

1/4 c. chopped garlic
1/2 c. white wine vinegar
1/4 c. water
1/4 c. extra-virgin olive oil
1/4 c. canola oil
2 Tbsp. dried oregano
2 Tbsp. dried rosemary
1 lemon, sliced
1 tsp. crushed red pepper flakes
1 tsp. coarse-ground black pepper
2 Tbsp. kosher salt
1 Tbsp. sugar
4 bone-in chicken breasts, with skin

1. Combine the marinade ingredients in a bowl, and pour over the chicken. Cover with plastic wrap and refrigerate overnight. (Incidentally, it still works if you leave it in there for two nights.)

2. Remove chicken from marinade, but don't wipe off the seasonings. Place chicken breasts on a sheet pan, and sprinkle with salt and pepper.

I usually cover my pans with foil. I'm lazy and I don't like scrubbing dishes.

3. Broil chicken on high for 5 minutes, to crisp the skin. Then bake at 350 degrees for about 30-40 minutes, or until chicken is cooked through.