This lemon chicken is flavored with garlic, fresh lemon juice, zest, and a little thyme. Serve this flavorful lemon chicken with a rice pilaf, baked potato, or angel hair pasta and a salad for a fabulous meal.
- Arrange the chicken pieces in single layer in a large shallow dish or put in a large food storage bag which can be sealed.
- In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; cover or seal and refrigerate for 3 to 4 hours, turning frequently to keep the chicken coated with marinade.
- Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425 F for 25 minutes. Bring the reserved marinade to a full boil in a saucepan and brush on the chicken; bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.*
- Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.
*According to foodsafety.gov, chicken must be cooked to at least 165 F on a food thermometer inserted in a thick part of the chicken, not touching bone or fat.
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