I’m always looking for new way to prepare chicken, since we eat chicken for dinner probably 4 nights a week. I’ve had this lemon chicken recipe bookmarked for a while now, and I have finally got around to making it. Let me tell you, it is delicious! The lemon flavor is subtle and the chicken comes out very tender. I used what chicken I had in the freezer, which was 2 bone-in breasts, but it could certainly be made with legs or thighs.
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice (about 2 lemons)
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 breasts, legs or thighs
1-2 tbsp. melted butter
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. Using your fingers, loosen up the skin from the chicken breast, and place in the bag with the marinade. Gently shake the bag to evenly distribute the marinade, then place in the refrigerator for about 2 hours. I like to shake the bag again after 1 hour to redistribute the marinade.
Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish. Save the rest of the marinade – we’ll be using it later. 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.