Thursday, December 29, 2011

Lemon Chicken

Pinterest has become my new recipe box. I saw this there and it looked so good, but we're not big on lemon chicken. I made it anyways. It was really good. The skin crisped up and the chicken wasn't too lemony. I used a cut up whole chicken and threw in extra legs for them. This need marinating time, so keep that in mind.

Lemon Chicken

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

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 (check the breasts after about 40 mins so they don't dry out), 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.

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Karen said...

Hi Rachel ... I just started eating GF,, and ran across your blog.. are all your recipes GF?
Im starting to look for recipes, and it is hard to cook for my family in one seating and them another one for me..but it is worth it.. it has only been 5 days and I feel so much better too.. any suggestions for a beginnier?

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