Prep 10 mins
Cook 0 mins
Wonderful with lamb, chicken, veal roasts, pork and fish. A real good general use marinade, from Canadian Living mag.
- 1⁄2 cup lemon juice
- 1⁄2 cup dry white wine
- 1⁄2 cup olive oil
- 2 tablespoons chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated fresh lemon rind
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 bay leaf, broken in thirds
- Combine lemon juice, wine, oil, rosemary, parsley, lemon rind, salt, pepper and bay leaf, mix well.
Dorothy, I am sorry to give to such a low rating and I know that nobody likes them but this marinade was very bland. No flavor at all. Everything that went into it smelled wonderful and I marinated the chicken in it for about 4 hours. Maybe it would need to marinate overnight instead since it is more of a mild tasting marinade. Maybe it would also be better on fish instead of chicken. I am so sorry. Maybe someone else will have better luck than I did.
I would give this 5 stars for use with shrimp, but the chicken didn't go over well with my family. We found this marinade to be quite lemon-y and I think it would work well with any seafood, especially if someone doesn't really like that seafood odor/taste because the lemon covered it up well. I did reduce the oil to 1/4 C and maybe that's why the lemon flavor was more intense. I used fresh lemon juice, I think it was at least (maybe more) 2 lemons worth to get a half cup, and fresh rosemary which went well with the lemon.