Chicken is an extremely versatile protein. I like to smoke whole birds and breasts. I like to smoke the breast meat and create chicken salad from it.

When it comes to the dark meat, in pieces, I like roasting as the best method for cooking. There are no worries concerning the meat drying out as the dark meat is very forgiving and chicken seems to really absorb whatever flavors I impart either from a rub or a marinade.

With this dish, I simply combine fresh garlic, lemon, and rosemary to develop a truly simple and tasty dish.

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1/4 cup lemon juice
1 tbsp extra virgin olive oil
2 tbsp fresh rosemary (I used 2 nice sprigs)
4 cloves garlic minced
8 chicken pieces (I used thighs and legs)
salt and pepper

I am a gadget freak and this mezzaluna and rounded board (Boos) are my favorites for making light duty of mincing.

Pre-heat oven to 375 degrees-f.

In a bowl, combine the olive oil, lemon juice, garlic, and rosemary.

Place chicken in a baking dish. Rub the chicken all over with the herb blend. Don’t forget to put the blend under the skin. Liberally sprinkle with salt and freshly ground pepper.

Place chicken in oven and roast for 1 hour.

Check temperature of chicken with an instant read thermometer. The chicken is done when the temperature reads at least 165 degrees-f and the juices run clear. It took me another 15 minutes after the first hour.

Definitely serve with a good rice!