Title: Rosemary- Garlic Baked Chicken
Categories: Main, Courses-, Poultry
Yield: 4 Servings

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

From: Linda Shapiro

Date: Mon, 16 Dec 1996 00:04:19 -0500