Lemon Chicken

Ingredients

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 1/2 tsp garlic powder
• 2 tsp dried thyme
• 1 Tbsp fresh chopped rosemary
• 1 tsp salt
• 1 tsp black pepper
• 2-3 Tbsp melted butter

Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch (this will help the marinade penetrate). Place the chicken pieces and the marinade in a gallon-sized freezer bag so that all chicken pieces are coated with the marinade, seal the bag and place in a bowl in the refrigerator. Let marinate for at least 2 hours.
Preheat oven to 425 degrees. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
Bake for a total of 50 t0 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Depending on the size of the breast, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Once cooked let rest, covered in foil, for 10 minutes before serving.
Pour the juices from the pan into a serving bowl. Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serves 4-6.

"Be content with what you have, rejoice in the way things are. When you realize there is nothing lacking, the whole world belongs to you." ~Lao Tzu