Roasted Lemon CHicken

You know those roasted chickens in the grocery that smell so good, the ones that fall apart they're so tender? They aren't cheap, but you can make your own and tastes (in my opinion) even better.

Roasted Lemon and Herb Chicken
Ingredients:

4 whole chicken legs
2 tbsp olive oil
1 tbsp chopped rosemary
bunch parsley, chopped
1 lemon, sliced

Rinse and pat dry chicken. Place on roasting rack in roasting pan. Season with some kosher salt and pepper. Drizzle olive oil over chicken and spread herbs on top. Squeeze a little lemon on top and place slices underneath each piece. Cover with foil. Preheat oven to 300 degrees and bake for 1 hour. Uncover and baste with some of the juices with a spoon. Return to oven and cook an additional 1 1/2 hrs until skin is crispy. Chicken will fall apart when it's done. To make a nice lemon pan gravy- pour off most of the oil and return juices to a small pan and heat. Wisk in a tbsp of flour and simmer and whisk about 3-5 min. Pour some of the gravy over chicken on serving platter and pass the rest.