Lemon Rosemary Roasted Chicken
Adapted from [Simply Recipes|http://www.simplyrecipes.com/recipes/lemon_chicken/]
Yields: 4-6 servings
Ingredients
- 3-4lbs chicken parts (I used a dark and light meat mix pack), bone-in, skin-on, excess fat trimmed
- 2T lemon zest
- 1/3c lemon juice
- 2 cloves garlic, chopped
- 1T fresh rosemary, chopped
- 1t salt
- 1t black pepper
- 2-3T melted butter
- Lemon slices and fresh rosemary for garnish
Instructions
In a bowl, whisk together lemon zest, juice, garlic, rosemary, salt, and pepper. Place chicken pieces in a plastic zipper bag and pour marinade over. Toss to coat thoroughly. Refrigerate at least 2 hours.
Place oven rack in the upper third of the oven and preheat to 425. Line a baking sheet with foil or silicone baking mat and place a cooling rack on top of that.
Remove chicken pieces from the bag, reserving the marinade, and place in a single layer, skin side up, on the cooling rack. Brush each piece of chicken with melted butter.
Bake for a total of 50 to 55 minutes, or until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through baking baste the chicken pieces generously with reserved marinade.
Garnish with lemon and fresh rosemary.