Greek Chicken

From Taste of Home Cookbook
Made in the Kitchen of Joyce

12 garlic cloves, unpeeled
3 pounds chicken leg and thigh pieces
4 Tablespoons lemon juice, divided
3 Tablespoons olive oil
2 Tablespoons chopped fresh rosemary leaves
or 2 teaspoons dried rosemary
¾ teaspoon salt
½ teaspoon pepper
Additional sprigs fresh rosemary and lemon wedges

1. Preheat oven to 375. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine 2 tablespoons lemon juice, oil and rosemary in small bowl; spoon evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50-55 minutes or until cooked through (180 degrees). Transfer chicken to serving platter; keep warm.
2. Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with rosemary sprigs and lemon wedges.
Hint: To add more lemon flavor, tuck a few lemon wedges or slices among the chicken pieces before roasting.

Tip: unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simple slice off the end with a knife and squeeze out the garlic.