Ingredients
Serves 4
½ c extra-virgin olive oil
½ c fresh rosemary leaves
¼ c freshly squeezed lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel and seeds removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste
About 3 ½ lb chicken, cut into 8 or 9 pieces
Directions
In a large bowl, combine olive oil, rosemary, lemon juice, garlic, lemon and salt and pepper to taste.
Select a ceramic or glass baking dish just large enough to hold chicken in a single layer. Brush about ¼ of marinade across bottom of baking dish. Arrange chicken, meaty side up, over marinade, then pour remaining marinade over chicken. Cover with plastic wrap and refrigerate for 1 to 12 hours.
When ready to cook, preheat oven to 475 degrees. Remove plastic wrap, turn chicken over, spoon any excess marinade over chicken and roast for 15 minutes. Remove from oven, turn chicken over (so chicken is meaty side up) and roast for an additional 15 to 25 minutes, until chicken is cooked through and browned. Remove from oven and serve with rice, potatoes, or buttered noodles.