Lemon and Rosemary Chicken (Pollo Arrosto)

Gord BBQed chicken for supper tonight.

Here's the recipe:

1 3.5 lb. chicken, cut into 8 pieces
1⁄2 cup extra-virgin olive oil
1⁄2 cup fresh rosemary leaves
1⁄4 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

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
2. Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

Serves 4

He hadn't made it before and it was delicious! The chicken was so tender and juicy.

I hope he makes it again.