Lemon garlic rosemary chicken

Adapted from Food and Wine: https://www.foodandwine.com/recipes/lemon-and-garlic-baked-chicken-thighs

Ingredients

8 bone-in, skin on chicken thighs

1 medium lemon

16 peeled garlic cloves

12 fresh rosemary sprigs

3 Tbsp EVOO

1 1/4 tsp kosher salt

1 tsp freshly ground pepper

1 1/2 tsp honey

Directions

Preheat oven to 425 F. Cut lemon in half and then thirds. Discard seeds. Grate 4 garlic cloves. Arrange lemon slices and grated garlic and cloves and sprigs on the bottom of a 13 x 9 baking dish. Toss to disperse the grated garlic. Place chicken thighs over mixture skin side up. Drizzle olive oil. Season with 1 tsp salt and 1 tsp pepper. Bake until the chicken is a deep golden brown - about an hour. Remove chicken from dish. Pour remaining juices including the garlic cloves and sprigs into a blender. Add honey and remaining salt to mixture. Serve thighs with sauce and roasted vegetables.