Ingredients
- 8 very thin slices of lemon
- 8 bone-in chicken pieces
- 1 1/4 thick slice pancetta,chopped
- ( I did not have any)
- 4-6 garlic cloves,halved
- 1-2 Tbs. cracked rosemary
- 2-3 tsp. rubbed sage
- ( I used Poultry seasoning instead of individual spices)
- Salt to taste
- Pepper
- 2 Tbs. olive oil
- 1/2 C. kalamata olives,whole or halved
Directions
-
eheat oven to 425. Place the lemon slices in the bottom of a baking dish. Place the chicken pieces over the lemon slices. Sprinkle the pancetta and garlic over and around the chicken. Sprinkle the rosemary, sage, salt, and pepper. Drizzle with olive oil and bake for 45 min. or more until chicken is cooked through. Scatter the olives around the pan for the last five minutes of cooking. Ladle lemony sauce over the chicken to serve. Toss pasta with pan sauce and sprinkle with parmesan cheese or cook the dish with quartered potatoes as sides.