Lemon and rosemary chicken

Cannot be certain where I actually found this recipe but given it is pretty generic in nature this is as good as any place as any to put into action. Serves 4.


  1. 1 (3 1⁄2-lb.) chicken, cut into 8 pieces
  2. 1⁄2 cup extra-virgin olive oil
  3. 1⁄2 cup fresh rosemary leaves
  4. 1⁄4 cup fresh lemon juice
  5. 10 cloves garlic, thinly sliced
  6. 1 lemon, peel removed, pith and pulp chopped
  7. Kosher salt and freshly ground black pepper, to taste


Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

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.


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