Lemon and Rosemary Chicken

(Adapted from Saveur Magazine, March, 2010)

Ingredients:

1 3½-lb. chicken, cut into 8 pieces

1⁄2 cup extra-virgin olive oil

1⁄2 cup fresh rosemary leaves

1⁄4 cup fresh lemon juice

10 cloves garlic, thinly sliced

Zest of one lemon, finely grated

Kosher salt and freshly ground black pepper, to taste

Directions:

Toss chicken with oil, rosemary, lemon juice, garlic, lemon zest, and salt and pepper in bowl. Allow chicken to marinate in the refrigerator for 2-3 hours.

Heat oven to 475°. Arrange chicken in a 9″ x 13″ baking dish. Pour remaining marinade into a small pan and boil for 8 minutes. Pour marinade over chicken and roast, turning pieces once, until cooked through, 30-40 minutes.

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