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.

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.

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!