Lemon chicken recipe

By á-9348

Ingredients

• 3-4 lbs of chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
• 2 tbsp lemon zest
• 1/3 c lemon juice
• 2 garlic cloves, crushed
• 2 tbsp fresh chopped thyme (or 2 tsp dried)
• 1 tbsp fresh chopped rosemary (or 1 tsp dried)
• 1 tsp salt
• 1 tsp black pepper
• 2-3 tbsp melted butter
• lemon slices for garnish

Preparation

Step 1

Place lemon juice, lemon peel, garlic, thyme, rosemary, salt and pepper in small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 inch. Place chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with marinade. Seal the bag and place in bowl in refrigerator for 2 hours.

Preheat oven to 425. Remove chicken from marinade and place in a single layer in large baking dish, skin side up. Reserve the marinade. Use pastry brush to brush a little melted butter on to each piece of chicken.

Bake for a total of 50-55 minutes, until the skins are crispy brown, and chicken is cooked through, juices running clear. Half way through the baking, at about the 25 minute mark, baste the chicken pieces with reserved marinade.

Depending on size of breasts, they may be ready before the thighs.

Let rest, covered, for 10 minutes before serving.

Pour juices from pan into serving bowl. Use tbsp to skim fat off the top. Serve chicken with juices.