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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.
SERVES 4
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