Lemon Garlic Roast ChickenPosted: February 18, 2014
It seems like lately I’ve had those, “This recipe says what?? How am I going to do that??” only because when preparing my menu I haven’t thoroughly read the recipe. This is one of those times. I pulled a great looking recipe from Annie’s Eats on Pinterest. I quickly scanned the ingredients, no worries there. And that is where I went wrong. The recipe called for marinating 2 hours. Yes, I gave the kids a snack but not a great enough snack that I could add 2 hours to the dinner prep. Sure, we could get more homework done in that 2 hours, but dinner would be ready at bedtime! So, below is what I came up with by morphing two recipes together. And wow, it was a huge hit!
2 small lemons; zested and juiced
2 cloves minced garlic
2 tsp each thyme and crushed rosemary
1 tsp Kosher salt
4-6 Tbs olive oil
2-4 lbs bone-in, skin-on chicken thighs or drumsticks (I used mostly drumsticks)
Preheat oven to 425°. Combine garlic, lemon zest and juice, herbs, salt, pepper, and olive oil in a large ziplock bag. Add chicken and move it around in plastic bag to ensure even coverage. Let sit for about 20 minutes (enough time to start your side dishes).
Remove chicken from marinade and place in a baking dish lightly coated with non-stick cooking spray. Use the marinade to brush over the top of each piece. Bake for 50 – 55 minutes, until skin is well-browned. Let stand for 10 minutes and then transfer to a serving platter. Garnish with lemon slices.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Total Time: 1 hour