Lemony Roast Chicken

• -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

1. -In a large bowl, combine olive oil, rosemary, lemon juice, garlic, lemon, salt and pepper
2. -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.
3. -Arrange chicken, meaty side up, over marinade, then pour remaining marinade over chicken.
4. -Cover with plastic wrap and refrigerate for 1 to 12 hours.
5. -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.
6. -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.

extra virgin olive oil, fresh rosemary, freshly squeezed lemon juice, garlic, lemon, salt, about

Taken from www.epicurious.com/recipes/member/views/lemony-roast-chicken-52905321 (may not work)