I know a lot of people who make this every week. Serve it with a salad of Belgian endive, cherry tomatoes, and fresh mozzarella balls; Caesar Salad; or greens drizzled with Blue Cheese Dressing.
8 bone-in, skin-on chicken thighs, trimmed of fat and patted dry
4 garlic cloves, thickly sliced
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary (optional)
1½ tablespoon olive oil
Juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon black pepper
1. Preheat the oven to 425 degrees
2. Place the chicken in a single layer in a large roasting pan. Place the garlic slices and rosemary under the skin. Rub the olive oil and lemon juice over the chicken. (The chicken can be frozen up to 2 months.)
3. Sprinkle with salt and pepper. Transfer to the oven and bake until well browned and crispy, about 1¼ to 1½ hours. Serve immediately, or cover and refrigerate up to overnight.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)