Lemon Chicken
INGREDIENTS
3 to 4 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
2 lemons (after zesting), sliced into 1/4" rounds
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 Tbsp melted butter
Lemon slices for garnish
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Marinate:
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-metal bowl, whisk to combine.
With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)
Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.
Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.
Bake and baste:
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (for a total baking time of 35 to 45 minutes), until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F).
If using parts other than thighs will vary the cooking time, depending on size. If you are cooking a mix of chicken parts, keep that in mind, you may have to take the smaller pieces out first.
Garnish:
About 5-10 minutes before the chicken is done baking, make a radial slice in each lemon round pull into S-shapes, and drape over the chicken and return to oven.
Cooling:
Let rest, covered in foil, for 10 minutes before serving.
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Original recipe link
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