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Serves: Update

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).

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