Kate's Cuisine

Mar 11 2014

Lemon Chicken II

lemon chicken

It must be the week for bringing you better and easier ways to do things. First I gave you a new recipe for Swedish Meatballs, and now I bring you yet another Lemon Chicken recipe. As long-time readers know, this is not the first lemon chicken recipe I’ve tried. From using just breasts to cooking whole birds, I have to say, this isn’t just the best lemon chicken recipe I’ve ever made, but some of the best chicken I have ever made. The skin comes out all crispy and crackly, and the inside is so tender. And if you’re worried about the bird losing all those delicious juices when you pierce it (like I was), don’t worry. Apparently the juices only leak out if you cut it after it’s cooked, and before it’s rested. And when I thought about it, that makes a lot of sense. After all, butchers cut up cuts of meat every day without all those juices running out of tenderloins and strip loins, right? I would stick to dark meat, but that’s just a preference on my part. I think it’s more flavourful but if you’re worried about fat or just prefer white meat, go ahead and stick to using the breasts of the bird. I’m betting that they turn out just as good.

4 chicken legs, with thighs attached, bone-in, skin-on $5.83
Zest and juice of one lemon $0.35
2 cloves garlic, crushed $0.02
2 tablespoons dried thyme $1.60
1 tablespoon dried rosemary, chopped slightly $0.78
1 teaspoon salt $0.01
1 teaspoon black pepper $0.01
3 tablespoons butter, melted $0.18

1.) In a small bowl whisk together lemon juice, lemon peel, garlic, thyme, rosemary, salt and pepper. Using a sharp knife create one or two slits in each piece of chicken. Place the chicken in a casserole dish and pour marinade over top, making sure to pour some right into the slits of the chicken, patting if necessary. Coat the chicken thoroughly, cover, and then place in fridge to marinate for two hours.

2.) Preheat oven to 425 degrees Fahrenheit. Remove chicken from marinade and place in a single layer in the baking dish, skin side up. Place marinade aside to use later.

3.) Brush the melted butter onto each piece of chicken and then place in preheated oven for 50 to 55 minutes, until the skins are crisp and brown and the chicken is completely cooked through. Halfway through the baking time, baste the chicken with the reserved marinade.

4.) Remove from oven, tent with foil and allow to rest for about 10 minutes.

5.) Serve and enjoy!

2 responses so far

2 Responses to “Lemon Chicken II”

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