Cut the grated lemon in half and squeeze to equal 2 tablespoons juice.
Cut the remaining lemon into 8 wedges.
Preheat oven to 400F.
Line a large rimmed baking sheet with parchment paper.
Pat chicken dry with paper towels.
Add the chicken and toss gently to coat.
Place the chicken, skin-side up, on the prepared baking sheet.
Pour the remaining oil mixture from the bowl over the chicken.
Arrange the lemon wedges around the chicken.
Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160F, about 40 minutes.
Increase the oven temperature to broil.
Broil until the skin is golden, about 5 minutes.
Squeeze the roasted lemon wedges over the chicken before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
