Ingredients
-1/2 cup extra virgin olive oil
-1/2 cup fresh rosemary
-1/4 cup freshly squeezed lemon juice
-10 cloves garlic, thinly sliced
-1 lemon, peel and seeds removed, pith and pulp chopped
-Kosher salt and freshly ground pepper to taste
-About 3.5 pounds chicken, cut into 8 or 9 pieces
Preparation
-In a large bowl, combine olive oil, rosemary, lemon juice, garlic, lemon, salt and pepper -Select a ceramic or glass baking dish just large enough to hold chicken in a single layer. Brush about 1/4 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 - 25 minutes, until chicken is cooked through and browned.
