I don't know about you, but I am always looking for meals that don't take a lot of work and have minimal ingredients. In the winter part of that equation also has to contain something that warms up the kitchen. This is one of those recipes. Although it takes a little over an hour, the prep work is extremely simple and your house will have the most delicious smell when all is said and done. I may have to try roasting some sliced baby potatoes and carrots with this the next time I make it. 

Rosemary Lemon Chicken with Garlic

2 lbs. of chicken pieces (your choice: breasts,  thighs, legs), skin on
olive oil
salt
2 lemons, sliced in quarters
3 cloves garlic
A few sprigs of fresh rosemary

Place the chicken pieces in a fairly large casserole pan (13x9 is good). Drizzle each side with olive oil. Sprinkle each piece with salt and let the chicken sit skin-side up at room temperature for 25 minutes. 

Preheat the oven to 400°F.

Finely chop the rosemary leaves and mince the garlic. Rub both into the chicken pieces, being sure to put some under the skin. 

Place the lemon pieces flesh side down around the chicken. 

Place the chicken in the oven and roast for 15-20 minutes depending on the thickness of the pieces. Baste with some of the juices then turn the temperature up to 475°F and roast an additional 15 minutes until the skin is golden and the juices are a dark brown. 

Let it rest for about 5 minutes then move the chicken to a serving plate. Squeeze the lemon pieces over the top of the chicken. 

If you want you can add a bit of water to the baking sheet to scrape up the rest of the pan juices and pour that over the chicken as well. I used some of it to flavor the vegetables and mashed potatoes and it was wonderful.

[recipe adapted from familystyle food]