ROASTED LEMON CHICKEN (for four)
one 3-1/2 pound chicken, cut into 8 pieces
½ cup extra-virgin olive oil
½ cup fresh rosemary leaves
¼ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
kosher salt and freshly ground black pepper, to taste
1. Toss the chicken pieces with the olive oil, rosemary, lemon juice, garlic, lemon and salt and pepper to taste in a bowl. Marinate for about an hour.
2. Preheat the oven to 450*.
3. Cover the bottom of a large skillet with the oil. Arrange the chicken pieces in the pan skin side up and add the remaining marinade.
4. Cook over high heat for 5 minutes, then transfer to the oven and roast, uncovered, about 30 minutes, basting the chicken frequently. Let chicken rest in skillet for 10 minutes before serving.
adapted from James Oseland, Saveur: The New Comfort Food