Lemon Chicken Recipe
- Cook time: 55 minutes
- Yield: Serves 60-90.
Hint: Use a microplane to zest the lemons before you juice them. You can also use the fine-grating side of a regular kitchen grater to zest the lemons, but then put a layer of waxed paper on top. Some of the zest will fall through but the rest can be lifted off and scraped off with a knife.
INGREDIENTS
- 90 chicken thighs, ideally skin-on, bone-in
- 2 cups lemon zest
- 5 cups lemon juice
- 30 cloves garlic, crushed
- 10 Tbsp dried thyme (or a scant 2 cups fresh)
- 5 Tbsp dried chopped rosemary (or 1 scant cup fresh)
- 5 Tbsp salt
- 5 Tbsp black pepper
- 2-3 cup melted butter
- Lemon slices for garnish
METHOD
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a 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 gallon-sized freezer bags. Rotate the bags so that all chicken pieces are coated with the marinade. Seal the bag and place in a pan the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a baking trays, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Cover the baking pans with aluminum tops or aluminum foil to prevent the chicken from drying out in the convection ovens. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade and remove the covering on the pans.
Let rest, re-covered in foil, for 10 minutes before serving.
Serve with baked rice.
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