Garlic, Rosemary and Lemon Roasted Chicken
2 pounds chicken pieces (drumsticks and thighs), skin on
¼ cup fresh rosemary leaves, pulled off the stems
¾ tablespoon salt
½ tablespoon black pepper, freshly ground
2 tablespoons Novello Extra Virgin Olive Oil
1 tablespoon lemon marmalade
1 lemon, squeezed
¼ cup dry white wine
1 head of garlic
Preheat oven to 425 degrees F.
In a large bowl combine rosemary, salt, pepper, olive oil, lemon marmalade, lemon juice and white wine. Add the garlic after having peeled away most of the loose outer layers and cut it in half. Place the chicken pieces in the bowl and evenly rub them with the mixture using your hands. Transfer the chicken into a large baking pan.
Roast in the oven for 20 minutes. Turn chicken pieces and spoon pan juices over them.
Bake 15 to 20 minutes more until golden and crispy.