Garlic Roast Chicken with Rosemary and Lemon

By Anonymous -
Original recipe found here. I altered it based on what I had in the house.

6 chicken thighs, with skin (original recipe called for boneless, skinless breasts)
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 30-35 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces. (I left the whole wine step out, because I didn't have an open bottle, and added the lemon juice at the same time as all the spices)

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