Lemon and Rosemary Chicken

(Adapted from Saveur Magazine, March, 2010)


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


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.