Lemon-Rosemary Roasted Chicken

...recipe slighty adapted from American Bistro
1 tablespoon fresh rosemary, coarsly chopped
3 cloves garlic, minced
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 teaspoon cayenne pepper
salt
1 chicken, cut into pieces
6 sprigs fresh rosemary
6 sprigs fresh thyme

1. Carefully slide your fingers under the skin of the chicken and put the thyme and rosemary sprigs under the chicken skin. This will only work for the larger pieces of chicken. Mix the marinade ingredients together. Reserve 3 tablespoons of the marinade to baste the chicken with. Put the chicken in ziplock bag with the marinade and marinate for 2-4 hours.
2. Bake at 425 for 50-55 minutes. Baste halfway through the cooking time with the reserved marinade.