Lemon Chicken

4 large or 6 small lemons
2-3 chicken breasts
rosemary
olive oil
cooking oil
salt and pepper to taste

Sprinkle the bottom of a 13 x 9 pan with cooking oil to keep the chicken from sticking. Cut chicken into smaller pieces and place in pan. Grate the rinds of lemons, and then juice them. Pour the juice and grated rinds over the chicken. add water until chicken is covered with liquid. Sprinkle with olive oil, rosemary, salt and pepper. Cover and bake at 400 degrees for 40 minutes. Goes well with potatoes, rolls and broth