Ingredients

2 heads garlic, minced (½ cup)
1 cup fresh lemon juice (6 lemons)
2/3 cup fresh rosemary sprigs, coarsely chopped
1 tablespoon salt
1½ teaspoons freshly ground pepper
2 cups olive oil
3 (2½ to 3-pound) broiler-fryers, cut up
3 lemons, sliced
Garnish: fresh rosemary sprigs

Combine first 5 ingredients, stirring until blended; gradually add oil, stirring with a wire whisk. Pour mixture evenly into three large heavy-duty, zip-top plastic bags; add chicken pieces and lemon slices. Seal bags and marinate in refrigerator at least 8 hours, turning bags occasionally. Grease two roasting pans. Remove chicken from marinade, reserving marinade. Arrange chicken in pans; drizzle with marinade and top with lemon slices. Bake, uncovered, at 425 degrees for 1 hour or until done, basting with pan juices every 20 minutes. Garnish, if desired. Yield: 12 servings.

Per serving: Calories 477, Fat 35.8 grams, Cholesterol 110 milligrams, Sodium 202 milligrams