Roasted Lemon Chicken

Succulent and Effortless

 

 

 

Preheat oven to 400*

 

7 Chicken Thighs with skin on  or whole chicken cut up with skin on

 

Olive oil lemon mixture:

in a measuring cup:

Add:

1/4 cup olive oil

1/4 cup fresh lemon juice (4 lemons)

1 clove garlic-chopped or 1 teaspoon powdered garlic

2 tablespoons parsley fresh

pinch of salt

pinch of pepper

whisk to combine.

Set aside

 

 

Pour a little olive oil in the bottom of baking pan.

 

Place chicken skin up in baking pan. Brush tops with olive oil .

Bake in oven until brown- about 30 minutes.

whisk olive oil mixture

Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.

Replace chicken back into oven.

Lower oven temperature to 325*

Bake for 20 more minutes, basting every 10 minutes.

 

 

Serve with rice spooning lemon mixture from pan over the chicken and the rice.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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