Lemony Herbed Marinade
From one of our favorite cookbook authors, Julia Turshen, we found this simple marinade for chicken. We actually brush this on roasted vegetables and fish, too. It’s good on just about anything.
Great opportunity to clip a few fresh herbs from your garden or use up herbs from your CSA share. The recipe calls for sage and parsley but we’ve used rosemary, thyme, chives and oregano. Any combination will work.
1 garlic clove, minced
2 T minced fresh flat-leaf parsley
1 T minced fresh sage
Grated zest and juice of 1 lemon
2 T Dijon or grainy mustard
1 tsp honey
1/4 cup EVOO
1/2 t salt
Freshly ground pepper
In a large bowl, whisk together all the ingredients. If you want to use on chicken, coat pieces in a bowl and allow to marinate for 30 minutes to an hour or overnight for even more flavor.
We’ve brushed this marinade over oven roasted slices of sweet potatoes, beets, onions and winter squash.