Lemon Chicken with Garlic and Rosemary

By Potterfan1029

Ingredients

• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 1 medium lemon
• 2 tablespoons olive oil
• 2 cloves garlic, minced, or 1 teaspoon bottled minced garlic

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 425°F. In a small bowl, combine rosemary, salt, and pepper. Using your fingers, rub rosemary mixture onto both sides of chicken pieces. Place chicken pieces, bone sides up, in a lightly greased 13x9x2-inch baking pan.

2. Finely shred 1 teaspoon peel from the lemon. Cut lemon in half; squeeze lemon to get 1 tablespoon juice. In a small bowl, combine lemon peel, lemon juice, oil, and garlic; drizzle over chicken pieces.

3. Bake chicken for 20 minutes. Turn chicken pieces bone sides down; spoon pan juices over chicken. Bake for 15 to 20 minutes more or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks).