Baked Lemon Chicken

By mjohnmeyer

Ingredients

• 3-4 pounds chicken legs & thighs
• 2 tablespoons lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 tablespoons fresh thyme, chopped
• 1 tablespoons fresh rosemary, chopped
• 1 teaspoons salt
• 1 teaspoon black pepper
• 2-3 tablespoons melted butter
• Lemon slices for garnish

Preparation

Step 1

1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl; whisk to combine. Place the chicken pieces and the marinade in a large freezer bag. Rotate the bag so that all chicken pieces are coated and place in the refrigerator for 2 hours.

2. Heat oven to 425. Remove chicken from marinade and place in a single layer in a large, greased 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 50 to 55 minutes, or until the skins are golden brown and the chicken is cooked through. Half-way through the baking baste the chicken pieces generously with reserved marinade.

4. Remove from oven and let rest for 10 minutes before serving.

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