Roast Chicken With Rosemary & Lemon

• 4 pieces chicken thigh
• 3 tablespoon Olive Oil
• 1 onion, peeled & chopped
• 4 cloves garlic, chopped
• 2 tablespoon fresh or dried Rosemary
• 2 tablespoon Worchestershire sauce
• 1 tablespoon honey
• 2 tablespoon lemon juice
• Salt & pepper to taste

1. 1. Mix salt & pepper, onion, garlic, rosemary, Worchestershire sauce and olive oil in a large bowl. Coat chicken with the marinade. Set aside in the fridge for 1 or 2 hrs.
2. 2. Arrange the marinade chickens in a larger roasting tray. Brush some honey over the chicken skin. Place the tray in the over and roast chicken at 180 degree celcius for 40mins.
3. 3. After 30mins, add lemon juice to roasting tray and combine with pan juices. Baste the chicken with some of the pan juices if its too dry. Put the chicken back into the oven to cook for another 10mins.
4. 4. Turn oven off and wait 5mins before removing the chicken from the oven.

chicken thigh, olive oil, onion, garlic, rosemary, worchestershire sauce, honey, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/roast-chicken-with-rosemary-lemon-1237736 (may not work)