Lemon Chicken

Image: simplyrecipes.com/recipes/lemon_chicken


  • 2 Chicken thighs (other parts are okay too, but thighs and legs are recommended)
  • 1/8 cup lemon juice
  • 2 cloves garlic, crushed
  • 1 Tsp dried (or 1 Tbsp fresh chopped thyme)
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 1 Tbsp melted butter


PREPARE (2 hours)

    1. Prepare Marinade: Mix the lemon juice, garlic, thyme, salt, and pepper. 
    2. Prepare Chicken: With the tip of a sharp knife, cut about 1/2" into the underside (skinless) of each chicken piece once or twice. (This will help the marinade penetrate.). 
    3. Marinate Chicken: Marinate and coat the chicken parts evenly with the prepared marinate. Place the chicken in the refrigerator and marinate for 1 to 2 hours.

    COOK (1 hour)

      1. Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a baking dish, skin side up. Reserve the marinade.
      2. Melt the butter and use a pastry brush to brush melted butter on each piece of chicken. When done, put the baking dish into the oven. 
      3. Half-way through the baking, at about the 20 minute mark, baste* the chicken pieces generously with the reserved marinade.
      4. Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Depending on the breasts' sizes, they may be ready before the thighs, so if you are cooking a mix of chicken parts, you may have to take the breasts out first.
      5. Let rest, covered in foil, for 10 minutes before serving. Save meat juices to serve with chicken on the side or a little poured over the top.
      6. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.
      *baste: pour fat or juices over (meat) during cooking in order to keep it moist.

        Recipe Inspired by www.simplyrecipes.com/recipes/lemon_chicken



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