Preheat the Oven: Set your oven to 400–450°F (200–230°C), depending on how crispy you want the chicken skin. Line a baking dish or roasting pan with lemon slices — these will act as a flavorful bed for the chicken and help infuse it with citrus as it bakes.
Prepare the Sauce: In a blender or small bowl, combine olive oil, chicken broth, chopped parsley, rosemary, minced garlic, and the juice of one lemon. Blend or whisk until well mixed and slightly emulsified. This sauce should smell fresh and zesty with a strong hint of herbs and garlic.
Season the Chicken: Pat the chicken dry with paper towels to help it brown better. Season both sides with salt and pepper, then toss the chicken in the prepared lemon-herb mixture, coating each piece thoroughly.
Assemble for Baking: Arrange the lemon slices evenly across the bottom of the pan. Place the coated chicken pieces on top of the lemon slices. Pour any remaining sauce from the bowl over the top of the chicken, making sure each piece is well-covered for maximum flavor.
Bake: Place the pan in the preheated oven and bake for about 1 hour, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C). The lemons will caramelize slightly, and the sauce will thicken into a flavorful glaze.
Serve: Remove the pan from the oven and let the chicken rest for a few minutes. Spoon some of the pan juices over the top before serving for extra flavor. Garnish with additional parsley and a squeeze of fresh lemon juice if you like an extra citrusy kick!
