Recipe(tried): Chicken W/Lemon, Garlic & Rosemary

Great recipe, needs to be made ahead & it even tastes
good sliced cold. This recipe serves 12, but I have
oftened halved it. The amounts for the halved recipe
are in parentheses after each ingredient.

Roasted Chicken W/Lemon, Garlic, & Rosemary

2 garlic bulbs, minced (1 bulb)
1 C. fresh lemon juice (1/2 C.)
1 1/2 tsp freshly ground pepper (3/4 tsp.)
1 T. salt (1/2 T.)
2/3 C. fresh rosemary sprigs,coarsely (1/3 C.)
chopped (just pull the leaves off & use)
2 C. olive oil (1 C.)
3 (2 1/2 to 3 lbs)whole chickens, cut up (1 1/2 lbs)
*I make this using skinless, boneless chicken breasts.
3 lemons slices (1 1/2)
Garnish: fresh rosemary sprigs

Whisk together first 5 ingredients until blended; whisk
in olive oil. Pour mixture evenly into 3 large heavy
duty zip top plastic bags; add chicken pieces & lemon
slices. Seal & chill 8 hours, turning bags occasionally.

(For halved recipe, I put breasts in shallow dish,lay
the lemon slices under & on top of them & seal
w/plastic wrap. Occasionally, turning breasts &
spooning marinade over them)

Line 2 (15 x 10 in.) jellyroll pans w/heavy-duty
aluminum foil. Remove chicken pieces from marinade, &
arrange in pans. Drizzle w/marinade.

Bake (again, more
often if using chicken breasts). Garnish, if desired