Active Time

　　20 min

　　Total Time

　　35 min

　　Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

　　

Ingredients

Makes 4 servings

　　1 lemon

　　3 lb chicken parts

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1 tablespoon minced fresh rosemary

　　1 teaspoon minced garlic

　　

Step 1

Preheat broiler.

　　

Step 2

Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.

　　

Step 3

Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.

　　

Step 4

Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.

　　

Step 5

Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.

　　

Step 6

Transfer chicken to a platter and pour any juices from broiler pan over it.