Roasted Chicken with Lemon and Rosemary

Ingredients

• 4 sprigs rosemary fresh
• 8 cloves garlic 
• 0.5 teaspoon ground pepper black
• 1  optional: lemon sliced
• 0.3 cup olive oil 
• 1  onion cut into wedges
• 0.5 teaspoon salt 
• 1  meat from a rotisserie chicken whole cut into 8 pieces

Equipment

• bowl
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl.
3. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat.
4. Spread chicken mixture out in the bottom of a baking dish.
5. Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).