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Rinse chicken; pat dry with paper towels. Place in a shallow glass or ceramic dish. Sprinkle evenly with the chopped rosemary, salt, pepper, and garlic; drizzle with oil. Cover dish with plastic wrap; refrigerate for 1 hour. Preheat oven to 400 degrees. Place chicken pieces in a shallow roasting pan. Place some of the lemon slices over each chicken piece. Roast until juices run clear when thickest part of the meat is pierced with a knife, about 45 minutes. Place on serving plates and garnish with rosemary sprigs and lemon peel. Serve immediately.
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