Lemon Zest Chicken


4 pounds chicken parts thighs and legs, skin-on, bone-in, and trimmed of excess fat
2 tablespoons lemon zest
2 cloves garlic, crushed
2 tablespoons fresh chopped thyme or 2 teaspoons dried
1 tablespoon fresh chopped rosemary or 1 tsp dried
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons melted butter
Lemon slices, for garnish


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, and 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.
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.
Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top . Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serve alone or with steamed rice.




I like making Lemon Chicken with dark meat, since everyone cooks chicken breasts. It's a nice twist on a classic dish without an overbearing lemon flavor-- enjoy.

If you like a thicker sauce, add a teaspoon of flour and water, mix thoroughly and pour juices in to pan and reduce. Add salt and pepper to your liking




Thursday, March 4, 2010 - 7:09pm


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