Roasted Lemon Garlic Rosemary Chicken

Notes: Original from https://www.allrecipes.com/recipe/236306/roasted-chicken-with-lemon-and-rosemary

Serves 4. Easy to double the recipe: 1 for tonight, 1 to freeze or have another night.

Ingredients

• 5 lbs. bone-in chicken parts (thighs, drumsticks or a combination of both)

• 1-2 onions

• 1-2 lemons

• 1-2 roses of garlic

• sprinkle of dried, or 4 twigs of fresh, rosemary

• ¼ cup olive oil

• ½ teaspoon salt

• ½ teaspoon ground black pepper

Mise en Place

1. Cut onion into slices or wedges.

2. Zest and squeeze juice from the lemon(s).

3. Peel and separate the garlic cloves.

Directions

1. Preheat the oven to 450 degrees F (230 degrees C).

2. Combine chicken, onion, lemon juice and zest, garlic cloves, and rosemary together in a large bowl. Drizzle olive oil over the chicken mixture; toss to coat. (Can do this in advance and allow the chicken to marinate in the bowl for several hours or overnight.)

3. Grease the bottom and sides of a glass 9x13" baking dish with olive oil. Place the chicken parts in the bottom of a baking dish and tuck the onion and garlic in the spaces between the chicken parts.

4. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 55 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read at least 165 degrees F. The skin should be golden brown and crisp.

5. Serve with Greek potato wedges and roasted vegetables (can all be in the oven at the same time, but watch them carefully so they don't burn (flip potatoes and vegetables halfway through cooking time).