Combine chicken, lemon, olive oil, dried rosemary, pepper and garlic salt in a large resealable plastic bag or bowl. Refrigerate for at least an hour up to overnight.
When ready to cook, preheat oven to 425°F. Arrange chicken pieces in a single layer on a parchment lined baking sheet. Bake for 20-25 minutes or until the internal temperature reaches 165°F.
Notes
Leftovers can be stored in a covered container in the refrigerator for up to 4 days or in zippered bags in the freezer for up to one month.
If You Choose To Grill: Grill chicken pieces over direct heat for about 5 to 7 minutes on each side or until chicken reaches 165°F.