Roast Chicken And Lemons On Wilted Watercress

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Washington Post


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3 to 4 lemons, scrubbed

4 tablespoons olive oil

4 pounds bone-in, skin-on chicken parts (your choice of thighs, drumsticks, breasts)

Kosher salt and freshly ground black pepper

2 large bunches watercress (may substitute arugula)

Pitted green olives or red seedless grapes, for serving (optional)

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