4-5 Chilean lemons

¼ cup olive oil

6 cloves garlic, finely chopped

5 sprigs fresh rosemary

1 teaspoon kosher salt

freshly ground black pepper

4 large chicken thighs


In a large shallow baking dish, whisk together juice and zest of 2 lemons, olive oil, garlic, rosemary, salt, and plenty of coarse black pepper. Add chicken thighs to the mixture, toss to coat and let the rest for 45 minutes at room temp.

Preheat oven to 425.

Just before cooking, adjust the chicken thighs so they’re skin-side up. Cut remaining lemons into halves or quarters and nestled them in among the chicken. Give everything one last grind of black pepper. Roast for 40 minutes, or until juices run clear. If you’d like the skin on your chicken to be extra brown, feel free to run it under the broiler briefly.


Serves 4