Lemon Chicken

Inspiration: My freezer is going to overflow with our CSA chickens soon if I don’t start cooking a lot of chicken for dinner!  When I ran across this bright and lemony recipe, I couldn’t wait to try it because it seemed so perfect for this time of year. With some fresh vegetables, a bottle of cold white wine, and the LOST series finale to park ourselves in front of, I couldn’t think of a better plan for a Sunday night.

What we Loved: B and I would both list chicken piccata as one of our favorite meals, so I had high hopes for this lemony chicken dish, too. As it turned out, B and I both loved it, and I might say that this recipe is my favorite roasted chicken recipe so far.  It’s tart and tangy, with crispy skin and that little touch of grease that makes dark chicken meat so good. I was amazed at how well the lemony marinade seeped into the chicken and provided such a tangy bite without being overpowering at all. What a refreshing meal!

Helpful Hints: I think that this chicken would be fabulous cooked on the grill!

Lemon Chicken

Source: Annie’s Eats, originally from Simply Recipes

2 tablespoons lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed or very finely minced
2-3 sprigs fresh thyme leaves, leaves removed and minced
2-3 sprigs fresh rosemary, leaves removed and minced
Kosher salt and black pepper
2-4 pounds bone-in, skin-on chicken pieces (I used 2 wings, 2 thighs, and 2 drumsticks)
2-3 tablespoons melted butter
Thinly sliced lemons for garnish, if desired

1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, and a big pinch of salt and black pepper in a large ziplock bag. Seal the bag, and shake well to blend. Add the chicken pieces, coating them in the marinade, and seal the bag while pressing out all excess air. Refrigerate and marinate for 2 hours.

2.  Preheat the oven to 425 degrees. Transfer the chicken pieces to a baking dish, skin side up, and reserve the marinade. Brush the top of each piece of chicken with the melted butter.

3.  Bake for 50-60 minutes, until the skins are crispy and well browned. Halfway through baking, pour the remaining marinade over the chicken pieces.

4. Once fully baked, remove the chicken from the oven and cover loosely with foil. Let rest for 10 minutes before serving, and garnish with lemon slices if desired.


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