Roasted Lemon Chicken with rosemary . . . using the last of our fresh lemons from Arizona

The last of our fresh lemons from Arizona went into a roasted chicken dish that we served with basmati rice and steamed broccoli.

Roasted Lemon Chicken

1 lemon

4 to 6 large small skin-on, chicken thighs

Kosher salt and coarsley ground black pepper

About 3 tablespoons olive oil, divided

3 sprigs rosemary

1. Preheat oven to 425°.
2. Very thinly slice half of lemon; discard any seeds.
3. Season chicken thighs with salt and pepper.
4. Drizzle about 1 tablespoon oil in a skillet and heat.
5. Add chicken, skin side down. Cook over medium heat, letting skin render; pour off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
6. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Add rosemary to the skillet.
7. Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
8. Squeeze remaining half of lemon over chicken, and drizzle with as much remaining oil as desired.