2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, 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 425F. Remove the chicken pieces from the
marinade and transfer to a baking dish, skin-side up, reserving
the leftover marinade. Brush the top of each piece of chicken
with melted butter.
Bake for 50 to 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.
Originally Submitted
6/25/2013
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