All Recipes

Lemon Chicken

Lemon Chicken
  • Category

    Dinner

  • Cusine

    American

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

Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. With the tip of a sharp knife, cut into the underside of each chicken piece one or two times by about 1/2 an inch. 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.

Preheat oven to 425 degrees 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 for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes , until the skins are crispy brown, and the chicken is cooked through, juices running clear . Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving.

Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top . Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.