Lemon Chicken

Ingredients

• 3 to 4 pounds chicken parts, skin-on, bone-in, trimmed of excess fat
• 4 teaspoons lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 tablespoons fresh chopped thyme
• 2 teaspoons fresh chopped rosemary
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• 2 tablespoons melted butter
• Lemon slices for garnish

Directions

1. Add the lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to a large, non-reactive bowl, then whisk everything together. Using the point of a sharp knife, make 1 or 2 small slits in the skinless underside of each piece of chicken, cutting about 1/2 an inch deep so the marinade can work its way in. Add the chicken to the bowl and turn the pieces until they’re coated. Refrigerate for 1 to 2 hours.
2. Heat the oven to 425 degrees F. Lift the chicken out of the marinade and arrange it skin side up in a single layer in a large baking dish. Keep the marinade for basting. Brush the melted butter over each piece of chicken with a pastry brush.
3. Roast for 20 minutes, then spoon or brush the reserved marinade generously over the chicken. Return it to the oven for another 15 to 25 minutes, for 35 to 45 minutes total, until the skin is browned and crisp, the meat is cooked through, the juices run clear, and the internal temperature reaches 165 degrees F. If you’re baking different chicken parts together, pay attention to size: breasts may finish before thighs, so take them out earlier if they’re ready.
4. Cover the chicken loosely with foil and let it rest for 10 minutes before serving. Pour the pan juices into a serving bowl, then use a tablespoon to skim the fat from the surface. Save that fat for cooking another time or throw it away, but don’t send it down the drain unless you enjoy plumbing drama.
5. Serve the chicken with the juices alongside, or spoon a little over the top. Serve it as is, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.