- 1 whole chicken broken down into 8 pieces
- ½ C EVOO
- ½ C fresh rosemary leaves
- ¼ C fresh lemon juice (use the zest in your orzo)
- ¼ C dry white wine
- 10 garlic cloves, thinly sliced
- salt & pepper to taste
Toss chicken with oil, rosemary, lemon juice, garlic, white wine, salt & pepper and marinate for up to 24 hours. Heat oven to 475 degrees. Arrange chicken in a deep sided baking sheet, add remaining marinade. Roast, flipping once, until cooked through, 25-35 minutes. Enjoy!