Lemon & Rosemary Chicken

SERVES: 4

INGREDIENTS:

• One 3 ½ lb chicken, cut into 8 pieces
• ½ cup (236mL) extra virgin olive oil
• ½ cup (30g) fresh rosemary leaves
• 10 cloves garlic, thinly sliced
• ¼ cup (60mL) fresh lemon juice
• 1 lemon, peel removed, pith and pulp chopped
• Salt and pepper, to taste
• Crusty bread, for serving

STEPS:

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, salt, and pepper in a bowl. Marinate for one hour.
2. Heat oven to 475F (245C).
3. Arrange chicken in a baking dish and add remaining marinade. Roast, flipping once, until cooked through, 30-40 minutes.
4. Serve hot with crusty bread.