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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | pounds, raw | chicken thighs | 2 | tablespoons | Lemon zest | 1/3 | cup | lemon juice | 2 | clove | garlic crushed | 2 | teaspoons | thyme, dried | 1 | teaspoon | rosemary, dried | 1 | teaspoon | salt | 1 | teaspoon | black pepper | 2 1/2 | tablespoons | butter, melted |
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Steps
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Sequence
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Step
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| | 1 | 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
the marinade in a gallon-sized freezer bag. 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. | | 2 | Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a
large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little
melted butter on to each piece of chicken. | | 3 | 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.
Depending on the size of the breasts, they may be ready before the thighs, so if you are
cooking a mix of chicken parts, keep that in mind, you may have to take them out of the
oven | | 4 | Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the
top (save the fat for cooking with later, or discard, but do not discard down the drain or it will
solidify and clog your drain). Serve the chicken with the juices on the side or a little poured
over the top of the chicken. |
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