Friday, April 16, 2010

Lemon Chicken

Annie has done it again. 
This woman is seriously on my same path of thought and inspiration. 
As soon as I opened her recipe blog yesterday I knew I had just discovered my evening meal plan. 
This lemon chicken is Oh! so easy. 
And amazingly delicious. 
I, too, paired the chicken with rice and broccoli. 
The frozen broccoli was steamed to perfection. 
And I used whole grain brown rice in conjuction with my handy dandy rice cooker and a sprinkle of garlic salt. 
How was it that I ever thought I wouldn't use the rice cooker when we received it for a wedding gift?!

You should make this. 
Sometime soon. 
Preferably before summer. 
And then again during summer. 
It's just the perfect flavorings for the seasons.

recipe adapted from: Annie's Eats
2 tbsp. lemon zest (I didn't have a lemon. So no zest for me.)
1/3 cup freshly squeezed lemon juice
2-3 cloves garlic, crushed
2 tsp. fresh thyme leaves (I used dried)
1 tsp. fresh rosemary leaves, finely minced (I used dried oregano instead)
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished, optional

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 425˚ F.  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 50-55 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.


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