chicken

Lemon Roasted Chicken

This may look similar to last night’s plate… but I couldn’t say no to leftovers. Recipe courtesy of Simply Recipes.
IMG_0590

Ingredients:

3-4 pounds chicken parts (thighs) skin-on, bone-in

2 Tbsp lemon zest

  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme
  • 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 Tbsp melted butter

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. (This will help the marinade penetrate.) Place the chicken pieces and most of the marinade in a gallon-sized freezer bag. Reserve the remaining marinade for basting. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours. Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Use a pastry brush to brush a little melted butter on to each piece of chicken. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade. Let rest for 10 minutes after baking. IMG_0594

The chicken was super flavorful. This recipe was a good find! Sadly, mom left early this morning and wasn’t able to enjoy the rest of our leftovers. I miss her already!

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