5 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts (bone-in w/skin) or 6 chicken thighs
Preheat oven to 400°F.  In a large bowl, combine the 4 tbsp of olive oil, juice if 1 lemon, garlic, salt, and pepper; add the chicken and coat thoroughly.  Marinate 15-30 minutes in refrigerator. Lightly coat a large baking dish or cast-iron skillet with 1 tbsp olive oil. Arrange the thinly sliced lemon in a single layer in the bottom of the dish or skillet. Place the chicken, skin-side up, on top of lemons. Pour any of the remaining olive-oil mixture over the chicken.  Roast for 50 minutes or until cooked through.

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