Yummy Lemon Chicken
by Liz McNulty
serves: 4
|
|
|
|
| |
Lemon Chicken |
| Ingredients: |
| |
2 Tbs |
|
lemon zest |
| |
1/3 cup |
|
lemon juice, freshly squeezed |
| |
2 cloves |
|
garlic, minced |
| |
2 tsp |
|
thyme leaves, fresh |
| |
1 tsp |
|
rosemary leaves, fresh & minced |
| |
1 tsp |
|
salt |
| |
1 tsp |
|
white pepper |
| |
3 lbs |
|
bone-in skin on chicken thighs or drumsticks |
| Directions: |
| |
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, sale 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. Freeze.
To serve: Preheat over to 425F. remove the chicken pieces from the marinade and transfer to a bakin gdish, 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. Halfway through baking pour the remaining marinade over the chicken pices in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Or grill, making sure to baste chicken with extra juices while cooking. Cooking time varies.
|
|
