Lemon Chicken

This picture goes with the Lemon Chicken AND the Rosemary Garlic Roasted Potatoes.
There was homemade bread too, but I didn't have it on the plate.
We give both of these dishes 4 stars!  Actually my 13 yr old gives the chicken a 5.
My husband liked the flavor of the chicken but said it was a little too dry - um, that could have had something to do with the fact that I'm terrified of under-cooked chicken and I tend to cook it a little (or a lot) longer than the recipe says.

The chicken had a lot more flavor than I expected, well I used a lot more lemon juice than the recipe called for so that could have contributed.  The potatoes were nice and crispy  I did stir them with a spatula every 20 min during the hour cooking time.  That helped to keep them from sticking to the pan and helped them become crispy on all sides.

Lemon Chicken
Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice (1 large lemon = 1/3 cup, I used 2 lemons)
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks (I used boneless, skinless breasts)
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt 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. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, 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 pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Printed from Annie's Eats

Link to Annie's Eats:

http://annies-eats.net/2010/04/15/lemon-chicken/