Chilean Lemon Rosemary Chicken Thighs

Step 1: Whisk together juice and zest of 2 lemons, olive oil, garlic, rosemary, salt, and plenty of coarse black pepper.

Step 2: Add chicken thighs to the mixture

Step 3: Toss to coat and let the rest for 45 minutes at room temp.

Step 4: Preheat oven to 425.

Step 5: Just before cooking,

Step 6: Put the chicken thighs so they’re skin-side down.

Step 7: Put the marinade over the chicken

Step 8: Cut remaining lemons quarters and nestle them in among the chicken thighs. Give everything one last grind of black pepper.

Step 9: Baste the chicken half way through turn the chicken so skin side is up

Step 10: Roast for 40 minutes, or until juices run clear when poke with a fork