Ah, finally! I’m back to cooking real food alongside my baking! Work has been crazy this past week but my schedule finally changed a bit so that I’m not working nights- at least this week… Anyways, on to the recipe!
There is something fundamentally delicious and comforting about oven-roasted chicken. I think, for me, I find the contentment in the fact that my mom used to make baked chicken at least once a week growing up and it was certainly one of my favorite dishes.
This lemon roasted chicken is ah-mazing! The lemon flavor is present enough to be noticeable but not overwhelming, and the use of just legs and thighs makes the meat oh-so-moist and tasty!
The yummy risotto and asparagus seen with the chicken is right here.
Lemon Roasted Chicken
recipe from here
- 3-4 lbs chicken thighs and legs, skin-on, bone-in
- 2 tbsp lemon zest
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp salt
- 1 tsp black pepper
- 2-3 tbsp melted butter
- lemon slices for garnish
- Rinse the chicken under cool water and pat dry. Set aside.
- Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a small bowl and whisk until combined.
- Cut into each chicken piece one or two times about 1/2 inch deep- this will allow the marinade to penetrate.
- Place the chicken pieces and the marinade in a large Ziploc bag and move the chicken around so that it is completely coated with the marinade. Place in a bowl in the refrigerator to marinate for 2 hours.
- Preheat the oven to 425 degrees.
- Remove the chicken from the bag and place in a baking dish in a single layer, skin side up. Reserve the remaining marinade. Using a pastry brush, brush a bit of the melted butter onto each piece of chicken.
- Bake for 50 to 55 minutes, until the skins are a crispy golden brown and the chicken is cooked through (internal temperature of 175 degrees). Halfway through the baking, baste the chicken with the marinade.
- Remove from oven and let rest, covered in foil, for 10 minutes before serving.
- To serve, spoon a bit of the juices from the pan over the top of the chicken and garnish with lemon slices (mine was juicy enough that I didn’t need to spoon over any juices- I also left out the lemon slices since I was serving it over risotto).