This has become my favorite chicken recipe lately. Adapted from this awesome pin on pinterest, I make this once ever couple weeks.
This recipes uses bone-in, skin-on chicken pieces and it’s almost as good as fried chicken but healthier. You marinate your chicken pieces in fresh lemon juice and lemon slices, a couple cloves of smashed, fresh garlic, a little salt and pepper and thyme. You can use fresh herbs if you’ve got ’em… but I usually have dried on hand and they are just as awesome. Here’s how I do it:
6-8 chicken pieces (whatever kind you want; trim additional skin that hangs over but leave as much as you can covering meat)
2-3 garlic cloves, smashed
salt and pepper
2-3 tsp dried thyme
2 fresh lemons, juice squeezed and remainder of lemons sliced
Extra virgin olive oil
Season chicken pieces with salt, pepper and thyme. Put inside large ziplock bag and cover chicken pieces with just enough olive oil to coat chicken pieces. Add lemon juice and lemon pieces. Seal bag and massage lemon juice and oil into chicken pieces. Let it sit in the fridge for a few hours or as long as you can (I try to let mine sit for about 4-6 hours).
Preheat oven to 350. Pull chicken out of the fridge and let rest at room temp for about 30 minutes before placing in oven. Place chicken pieces skin side DOWN on a large baking sheet. You want all the chicken pieces to lay flat; try not to overlap. Bake for 20 minutes, then flip chicken pieces to skin side up. Cook for another 25 minutes. For the last 5 minutes, place under broiler (on high) to crisp up skin. You want to see the skin bubbly and golden brown. Be careful to watch it so it doesn’t burn, but you really want it to sit under that broiler for long enough to get nice crispy skin (soggy chicken skin is gross!!). Pull the chicken out and let it rest for 5-10 minutes….if you can let it sit that long! Enjoy… and try not to burn yourself! This chicken is awesome.
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