Monday, March 31, 2014

Lemon Chicken

Ingredients:
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1 tsp pepper
2-3 Tbsp olive oil

Directions:
1. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a 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 an inch. Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator. Let marinate for 2 hours.
2. Preheat oven to 425*. 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 a little oil on to each piece of chicken.
3. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Halfway through the baking at about 25 minute mark, baste the chicken pieces generously with reserved marinade.
4. Let rest, covered in foil, 10 minutes before serving.

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