Lemon chicken


3 tbsp minced fresh thyme

2 tbsp extra-virgin olive oil

5 garlic cloves, chopped

2 tsp lemon juice 

2 large chicken legs

1 lemon, in slices

1 cup chicken broth

Mix first 4 ingredients in bow

Rub all but 1 tablespoon garlic-thyme oil over. Sprinkle with salt and pepper. Place lemon under the skin. 

Roast for 40 minutes at 400F.

Pour pan juices into large glass measuring cup.
Add enough chicken broth to cup to measure 1 1/2 cups. Bring to boil.