Lemon Pepper Chicken

• 14 cup extra virgin olive oil (plus 2 tbsp if roasting)
• 2 lemons, divided
• 3 -4 garlic cloves, finely grated
• 1 teaspoon ground black pepper
• salt
• 1 (3 -4 lb) whole chickens, skin removed and cut into 8 pieces

1. Preheat oven to 450 degrees F or a grill or grill pan over medium-high heat.
2. In a large mixing bowl, whisk together the EVOO, zest and juice of 1 lemon, garlic and black pepper.
3. Season the chicken well with salt and toss into the bowl.
4. Marinate the chicken for 15 minutes.
5. If roasting, place a large, cast-iron skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
6. Sear the chicken, meat side-down until golden brown, about 5 minutes, then turn over and transfer the pan to the oven.
7. Roast until cooked through, about 15 minutes.
8. If grilling, grill chicken until marked and cooked through, 8-10 minutes per side.
9. Squeeze the juice of the remaining lemon over the cooked chicken and serve with Cheesy Spinach Rice Pilaf alongside.

extra virgin olive oil, lemons, garlic, ground black pepper, salt, whole chickens

Taken from www.food.com/recipe/lemon-pepper-chicken-486159 (may not work)