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