Crispy Baked Lemon Rosemary Chicken

Pictured above with Garlic Roasted Brussels Sprouts.

This recipe will work for any pieces of chicken; I used thighs this time just to mix things up a bit. To cook for a larger group, just double or triple the other ingredients as necessary. This is easy and delectable, packing fresh lemon and rosemary flavors into a wonderfully crispy chicken dish.

4 pieces of chicken, bone-in, skin on
4 cloves garlic, minced
1 tsp sea salt
~4 sprigs fresh rosemary, chopped
1 tsp freshly ground black pepper
1 medium lemon
olive oil

1. Preheat oven to 425°. In a mortar and pestle, grind salt and garlic into a paste; set aside. Pour olive oil in a medium roasting tin or oven-safe glass dish until the bottom is covered. You want the olive oil to be about a quarter inch deep in the pan, so that you can roll the chicken in it. Sprinkle rosemary and pepper in pan. Cut lemon in half. Finely slice one half and set aside.

2. Place your chicken in the pan and roll each piece in the olive oil and rosemary until evenly covered. Take the lemon slices and place them under the pieces of chicken, arranged skin up in the pan. Use the other half of the lemon to squeeze fresh juice over the chicken. Finally, take the garlic paste and rub it into the top of each piece with your hands. Bake the chicken for about 30 minutes, depending on the size and cuts you’ve used. If you are unsure whether it’s done, use a meat thermometer.

3. Remove chicken when the pieces are nicely browned. If the meat is done but they are not sufficiently browned, broil them for a minute or two. When serving, spoon a small amount of the juices over each piece (if you make a large batch, you should have enough juices to make a gravy!).

Serves 2.

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