2 pound chicken thighs and drumsticks, or other chicken pieces, about 8
2 tablespoons olive oil
1 lemon cut into 8 slices
4 sprigs rosemary, halved
8 cloves garlic, lightly smashed and peeled
Preheat oven to 400°F with a rack in upper third.
Season chicken with 1 teaspoon salt and ½ teaspoon pepper and put in a small (9- by 13-inch) roasting pan. Add remaining ingredients and toss together to coat everything lightly with oil. Arrange the chicken skin side up and put a lemon slice on top of each piece.
Bake until chicken is cooked through, 35 to 40 minutes.
Turn broiler on and broil 5 minutes to brown chicken and lemons.
Note: While the lemons and rosemary will have perfumed the chicken with their flavor, they are now decorative. Make sure your guests eat the delicious tender garlic though.
Tip: You can use skinless chicken pieces for a lower fat version.
Variations: Add complementary vegetables to the dish while tossing, such as olives, cherry tomatoes, artichoke hearts, or cubed potatoes (add an extra tablespoon olive oil with the potatoes).
Read more: http://www.kitchendaily.com/recipe/rosemary-and-lemon-baked-chicken-142708/#ixzz1FHgL1URm