Lemon and Rosemary Chicken

By plilhig

Ingredients

• 1 3 1⁄2-lb. chicken, cut into 8 pieces
• 1 ⁄2 cup extra-virgin olive oil
• 1 ⁄2 cup fresh rosemary leaves
• 1 ⁄4 cup fresh lemon juice
• 10 cloves garlic, thinly sliced
• 1 lemon, peel removed, pith and pulp chopped
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

2. Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.