2 pounds chicken thighs and drumsticks
5 cloves garlic, crushed
1 Tbsp. fresh rosemary leaves stripped from stems, chopped
2-3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
1-1 1/2 tsp. coarse salt
1 tsp. black pepper
Preheat oven to 420 degrees F.
In a large bowl toss and coat the chicken with all the ingredients, wrap well with plastic wrap and refrigerate for 20-30 minutes; arrange chicken in baking sheet on cookie rack. (By placing on the cookie rack the excess fat will drip onto the bottom of the pan allowing the skin to crisp up.) I highly recommend wrapping a baking sheet in tin foil so you don’t have a ton of clean up when you are finished.
Place in oven and roast for about 40 minutes or until they are crispy golden brown.
Serve with salad, pasta or mashed potatoes.
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