Lemon Chicken

I love lemon chicken and when I saw this on Annie's Eats via Pinterest, I knew I wanted to give it a try. I am really happy I did. It will be my new go to recipe. The flavors blended perfectly and the juices that came off it, partnered with the rice side beautifully. I served it with my steamed spinach, which is also on Pub and Grub as a side dish. I was lickin' my fingers this dinner was so tasty.

The directions are pretty simple, but do give it the full time to marinade.

On that note, here we go!:

Ingredients

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
1 t. jarred garlic
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
3 lbs. of bone-in, skin-on chicken thighs
3 tbsp. melted butter
Thinly sliced lemons, for garnished

 

Directions

1) 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.

2) 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.

3) 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.

4) Bake for 50-55 minutes, until the skins are crispy and well-browned.

5)  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.