Preheat your over to 200°C/180°C(fan)/400°F/Gas 6.
In a bowl, mix together 2 tablespoon Olive oil, juice and zest of 1 Lemon, 3 Garlic clove, 4 sprig Fresh rosemary and 1 pinch Sea salt and black pepper.
Put 8 Chicken thighs into a large bowl and add the lemon and rosemary mix and mix it all together to the chicken it covered.
Transfer the chicken to a large baking tray and add some more sprigs of rosemary and some lemon slices.
Put into the oven for 30-35 minutes, until the chicken is cooked through.
Notes
Marinate your chicken with rosemary for at least 30 minutes for maximum flavour.
If you want to add a little extra kick of flavour when serving it up, then add a sprinkle of red chilli flakes.
You can cook this in the slow cooker instead. Brown the chicken first and then put everything in the slow cooker and cook on low for 6 hours.
You can keep the leftover chicken in an air tight container in the fridge for up to 3 days.
For a little extra flavour, add a squeeze of honey to the lemon and rosemary mixture. The sweetness is really nice.
Want some richness to this baked rosemary chicken? Add a little bit of melted butter. SO good.
Why not make this a complete meal by roasting potatoes and vegetables in the dish all at the same time. Make sure that everything has enough room in the baking dish.
Cherry tomatoes and olives are a good addition to the baking tray. Roasting them really brings out the flavour.