Roasted Lemon Chicken
Easy to prepare, but give yourself some time to marinate the chicken.
2 packs of skin-on, bone-in chicken thighs, preferably organic
4 lemons, halved
2 limes, halved
1/3 cup extra virgin olive oil
couple of sprigs of herbs such as thyme and rosemary, chopped coarse
2 teaspoons kosher salt
1 teaspoon pepper
- In a medium mixing bowl, juice the lemon and limes. Whisk in the olive oil, salt, pepper and herbs.
- Place the chicken thighs in a zip lock bag. Pour the marinade over the chicken to evenly coat. Place the bag in the refrigerator and let marinate for 4-6 hours.
- Heat the oven to 425 degrees F. Remove the chicken from the marinade and place on a baking sheet. Pat dry with paper towels and sprinkle with salt and pepper. Be sure to discard the marinade.
- Cook the chicken for 45 minutes, or until no longer pink in the center. Serve hot.
Copyright© Heather Carey, MS 2016
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