I was blog hopping and found this recipe. I am a sucker for anything lemon - and thought I needed to try this one out. We really loved it. It's amazing the difference in taste and texture when you cook chicken pieces with the bones and skin attached. The skin was crispy and delicious and the meat was so moist and juicy. I loved the light lemony flavor. This was a really easy and delicious dinner!
Baked Lemon Chicken
from Annie's Eats
2 TBSP lemon zest
1/3 c freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp fresh thyme leaves (I didn't have any, so I left it out)
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 garnishing
Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zip-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces int he bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425 degrees. 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 (mine was getting pretty dark so I took it out after 45 minutes). 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.
Baked Lemon Chicken
from Annie's Eats
2 TBSP lemon zest
1/3 c freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp fresh thyme leaves (I didn't have any, so I left it out)
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 garnishing
Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zip-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces int he bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat the oven to 425 degrees. 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 (mine was getting pretty dark so I took it out after 45 minutes). 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.
Comments