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475*F. oven
1 (3 1/2lb) Chicken, cut into 8 pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary leaves or basil
1/4 cup fresh lemon juice
10 Cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and black pepper, to taste

Toss chicken with olive oil, rosemary and/or, lemon juice, garlic, lemon, and salt and pepper in a bowl. Cover and marinate for 1 hour.

Arrange chicken in a 9″ x 13″ baking dish. Add remaining marinade. Roast, flipping once, until cooked through, 30-40 minutes.

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