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"This recipe is really quite easy, and yet tastes delicious flavored with the lemons, garlic and rosemary. I often cook baby potatoes in their skins along with the chicken, but you can omit them if you choose. This golden brown chicken is perfect for Sunday lunch served with roasted potatoes, and sauteed greens."
Serves: 4-6
1 ( 4-5 Pound) Roasting Chicken, Quartered
5 Tablespoons Freshly Squeezed Lemon Juice
2 Sprigs Fresh Rosemary
4 Large Cloves Of Garlic, Peeled And Halved
Salt & Pepper
1/4 Cup Olive Oil
OPTIONAL:
Baby Potatoes With Skin Left On, Halved
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 ajcole13
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