Tuscan Lemon and Rosemary Marinated Chicken

INGREDIENTS:

1  3 1⁄2-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
METHOD:

Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

Heat oven to 475°.

Arrange chicken in a 9″ x 13″ baking dish. Pour marinade over chicken.  Roast chicken, turning once, until cooked through, 30–40 minutes. Serve with orzo pasta.