Garlic and Rosemary Chicken with Lemon

Rinse the legs, pat dry, and divide at the joint. Rinse the rosemary and shake dry. Rinse the garlic cloves and cut into sticks. Place the garlic and rosemary under the chicken skin. Season with salt and pepper. Melt the butter and mix with the lemon juice. Tie the legs with twine and place in the pot. Cut the lemon into thin slices and add to the pot. Cut the scallions in half lengthwise and cut into 7 cm (approximately 3 inches). Place the cover on the pot and place in a cold oven. Heat the oven once the pot is in it to 220°C (approximately 425°F) for about 1 hour. Remove the lid and brown the meat for another 15 minutes. Serve chicken with the lemon slices and vegetables on warm plates.