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Lemony Roast Chicken

["Recipe Credit:\u00a0Saveur: The New Comfort Food<\/a>\u00a0(Chronicle Books, 2011), edited by James Oseland. Reprinted with permission from\u00a0 Chronicle Books<\/a>.<\/em>","Recipe Credit:\u00a0

Ingredients

1 3 ½-lb. chicken, cut into 8 pieces
½ cup California Olive Ranch extra virgin olive oil
½ cup fresh rosemary leaves
¼ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

Instructions

Toss the chicken pieces with the California Olive Ranch extra virgin olive oil, rosemary, lemon juice, garlic, lemon, and salt and pepper to taste in a bowl. Marinate for about 1 hour.
Heat the oven to 475°F. Arrange the chicken in a 9 x 13-inch baking dish and add the remaining marinade. Roast, turning once, until cooked through, 30-40 minutes.
Divide chicken between 4 plates and serve.

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