2 large cloves garlic
Kosher salt
3 to 4 tbs EVOO
10-12 bone-in, skin-on chicken thighs
2 large lemons
12 pieces fresh rosemary sprigs
12 fresh sage leaves
freshly ground black pepper
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly in drops while pounding and dringing the paste, continuinguntil the mixture is thick, creamy, and emulsified.
Alternatively, throw everything in a small food processor. It doesn’t make as smooth a paste, but especially if you refrigerate it before spreading it gives the same end result.
Put the chicken in a bowl. Rub the garlic paste all over the chicken, including under the skin. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 425F.
Zest (wide pieces are fine) the lemons and sprinkle in the bottom of a large shallow roasting pan. Cut remaining peel (pith) off lemons, slice and arrange in pan. Distribute herbs in pan. Set the chicken thighs, skin side up, on top; sprinkle generously with salt and pepper. Bake until the chicken’s skin is golden and the juices run clear, 45 minutes to an hour.