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1
Preheat oven to 375-degrees F.
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2
Peel garlic cloves.
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3
Cut them into thin slices lengthwise.
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4
Cut one of the lemons in half crosswise.
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5
Cut the other lemon lengthwise into wedges to serve as a garnish or for serving to those who want an extra squeeze of lemon.
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6
Rinse chicken and pat dry.
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7
Place on a baking sheet with sides that will contain the chicken while it is being prepped.
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8
Pull back the skin on each chicken quarter to expose the muscle.
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9
Do not remove the skin completely.
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10
Drizzle olive oil all over the chicken.
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11
With your fingers or a pastry bush, completely rub the oil over the chicken, getting any parts that may be hiding under the skin.
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12
With the muscle still exposed, season, to taste, with salt and pepper.
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13
Squeeze the juice of the one lemon (the one that you halved) over the chicken pieces.
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14
Reserve the spent lemon halves.
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15
Place garlic pieces randomly spaced on the chicken.
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16
Pull the skin back up over the chicken, covering the seasonings and garlic pieces.
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17
In the bottom of a 9 x 13 baking dish, coat the dish with a little more olive oil.
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18
Carefully place the prepared chicken pieces in the baking dish and lightly spread a bit of additional olive oil on the skin.
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19
Sprinkle chicken pieces with poultry seasoning.
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20
Cut the spent lemon halves into quarters.
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21
You should have eight pieces of lemon.
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22
Place them randomly around the chicken quarters.
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23
Place the rosemary sprigs randomly around the chicken quarters.
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24
Bake uncovered for 45 minutes to 1 hour or until a thermometer inserted into the thickest part of one of the breast pieces reads 165-degrees F. Do your best to not over-cook the chicken; check it after 45 minutes.
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25
Definitely do not under-cook it.
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26
(For a step-by-step tutorial, click on my related blog post).
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27
Before serving, remove the rosemary sprigs and the lemon pieces.
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28
Cut the second lemon into wedges, use as a garnish for presentation or in a separate serving bowl for those who wish to have extra lemon flavor on their chicken.
