Lemon Chicken
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Lemon Chicken
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 1hour | 2hours |
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Ingredients
- 2lbs chickenskin-on chicken thighs or drumsticks
- 2tbsp lemon zest
- 1/3cup lemon juicefreshly squeezed
- 2cloves garliccrushed
- 2tsp thymefresh leaves
- 1tsp rosemary leavesfresh leaves finely minced
- 1tsp sea salt
- 1tsp black pepper
- 1/2 lemonthinly sliced for garnished
Instructions
- 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.
- 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.
Recipe Notes
During weight loss phase you may not eat skin.