Lemon Rosemary Chicken

By evamores

Ingredients

• 4 About 4 pounds chicken
• 3 long sprigs fresh rosemary
• Juice of 1 lemon, with more lemons to serve
• 1 red onion
• 6 tablespoons olive oil
• Sea salt

Preparation

Step 1

1. Put chicken into a large freezer bag. Pull needles off two of the sprigs of rosemary and drop them on top. Add onion.
2. Cut a lemon in half and squeeze juice into the bag, chucking rinds in the bag too. Pour olive oil in an close bag. Give it a good squeeze around edges and set in refrigerator.
3. Marinate a couple hours to two days.
4. Preheat oven to 425 degrees F. Lay chicken along with lemon rinds and onion pieces on foil-lined pan. Add remaining sprig of rosemary torn into a few pieces adn tuck into leg and breast of chicken.
5. Cook for 45 minutes.
6. Arrange on plate and pour any juices from the pan on top. Sprinkle generously with sea salt. Cut a lemon or two in quarters and scatter about chicken.