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
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.