Rosemary- Garlic Baked Chicken

         Yield: 4 Servings
    Categories: Entrees, Poultry

      8    Sprigs fresh rosemary,
           -broken into small pieces
     10    Cloves garlic, thinly sliced
      4 lb Chicken, cut into 8 pieces
      2 tb Olive oil
      2    Lemons
 
  OVEN: 325
  
  Tuck several small sections of rosemary and several garlic slices under
  skin of each chicken piece.
  
  Arrange chicken in 13 x 9 x 2- inch metal baking pan. Drizzle oil over.
  Turn chicken pieces in oil to coat evenly; sprinkle with salt and pepper.
  
  Cut 1 lemon in half and squeeze juices over chicken. Thinly slice remaining
  lemon. Tuck remaining rosemary, garlic and lemon slices under and around
  chicken.
  
  Bake chicken til just cooked through, basting often with pan juices, about
       55    minutes. Remove from oven.
  
  Preheat broiler.
  
  Broil chicken til skin begins to brown, about 5 minutes.
  
  Transfer to platter and serve.
  Posted to JEWISH-FOOD digest V96 #104
  
  Recipe by: Bon Appetit Magazine  November 1996   p.206