Lemon Chicken Recipe

Lemon Chicken
Yield: about 6-8 servings

INGREDIENTS:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

DIRECTIONS:
Combine
the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper
in a large zipper-lock plastic bag. Seal the bag and shake well to
blend. Place the chicken pieces in the bag with the marinade, pressing
out excess air and sealing once more. Refrigerate and let marinate for 2
hours.

Preheat the oven to 425˚ F. Remove the chicken pieces
from the marinade and transfer to a baking dish, skin-side up, reserving
the leftover marinade. Brush the top of each piece of chicken with
melted butter.

Bake for 50-55 minutes, until the skins are crispy
and well-browned. Halfway through baking, pour the remaining marinade
over the chicken pieces in the baking dish. Once fully baked, cover
loosely with foil and let rest 10 minutes before serving. Transfer to a
serving platter, garnish with lemon slices and serve.