Rosemary and Lemon baked chicken

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Shelley Wiseman

55 mins total 0 mins prep 331 calories/serving

Servings

Forget finicky chopping. Here lemon slices, rosemary sprigs and crushed garlic cloves are tossed with chicken pieces in a roasting pan and baked. The bold elements add drama to the dish so feel free to bring the roasting pan to the table.

Ingredients

• 2 pound chicken thighs and drumsticks, or other chicken pieces, about 8
• 2 tablespoons olive oil
• 1 lemon cut into 8 slices
• 4 sprigs rosemary, halved
• 8 cloves garlic, lightly smashed and peeled

Directions

• Preheat oven to 400°F with a rack in upper third.
• Season chicken with 1 teaspoon salt and ½ teaspoon pepper and put in a small (9- by 13-inch) roasting pan. Add remaining ingredients and toss together to coat everything lightly with oil. Arrange the chicken skin side up and put a lemon slice on top of each piece.
• Bake until chicken is cooked through, 35 to 40 minutes.
• Turn broiler on and broil 5 minutes to brown chicken and lemons.
• Note: While the lemons and rosemary will have perfumed the chicken with their flavor, they are now decorative. Make sure your guests eat the delicious tender garlic though.
• Tip: You can use skinless chicken pieces for a lower fat version.
• Variations: Add complementary vegetables to the dish while tossing, such as olives, cherry tomatoes, artichoke hearts, or cubed potatoes (add an extra tablespoon olive oil with the potatoes).