Lemon-Roasted Chicken

Ingredients:
Bone in chicken (I like to use breasts* and legs)
2 cloves garlic, minced
2 lemons, quartered
1 tsp. dried oregano
1 tsp. olive oil

Directions:
1. Preheat oven to 450.

2. In a large bowl, toss together oil, garlic, lemons (squeeze a little of the juice into bowl and put the actual lemon in as well), and oregano. Stir together and add chicken. Mix together until chicken is evenly covered.

3. On a large rimmed baking sheet place the chicken, skin side up and lemons evenly apart. Pour any remaining juice from the bowl over chicken.

4. Cook for 30 -35 minutes, or until juices run clear.

Notes:
This recipe is adapted from the 'everyday food' magazine by Martha Stewart. Love, love, love this magazine. The recipes and ingredients are simple, delicious, and if I can make them anyone can.

*I cut the bone-in chicken breasts in half so that the size of the pieces are a little more equal and will cook more evenly.