Saturday, April 24, 2010

Lemon Chicken

Finding new dinner ideas is always a mission of mine. Sometimes I get in a rut cooking the same things week to week. This recipe from Annie’s Eats caught my eye as it looked like something new and delicious.

Annie’s Eats: Lemon Chicken

The herbs and fresh squeezed lemon juice are so refreshing. I have always had trouble getting crispy, flavorful skin from any baked chicken recipes, but this recipe solves that problem. The skin is so golden, crispy, and yummy and the inside of the chicken is so tender and juicy that you keep going back for more. I did not have fresh herbs on hand so I used dried herbs for the thyme and rosemary.

  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice (about 3-4 medium sized lemons)
  • 2 cloves garlic, crushed (I used jarred minced garlic)
  • 2 tsp. fresh thyme leaves (I used dried thyme leaves)
  • 1 tsp. fresh rosemary leaves, finely minced (I used dried rosemary)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1-2lbs. of bone-in, skin-on chicken thighs or drumsticks
  • 2-3 tbsp. melted butter

Combine lemon zest, fresh squeezed lemon juice, garlic, thyme, rosemary, salt, and pepper in a large ziploc bag. Seal the bag and shake well to combine. Add the chicken to the bag. Seal the bag once again and shake to coat all of the chicken pieces.

Let chicken marinate in the refrigerator for 2 hours.

Preheat oven to 425 degrees F.

Place chicken, skin side up, in baking dish reserving marinade. Brush the chicken with melted butter.

Place chicken in the oven for approximately 50 minutes. About half way through baking, pour reserved marinade over the chicken.

Once chicken is done and the skins are crisp and well browned, remove from oven and cover loosely with aluminum foil for 10 minuets to allow chicken to rest.
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