Yield 4-6 servings
- 3-4 lbs chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
- 2 Tbsp lemon zest
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 Tbsp fresh chopped thyme (or 2 tsp dried)
- 1 Tbsp fresh chopped rosemary (or 1 tsp dried)
- 1 tsp salt
- 1 tsp black pepper
- 2-3 Tbsp almond oil
- Lemon slices for garnish
- Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about ½ an inch (this will help the marinade penetrate). Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
- Preheat oven to 425oF. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little oil on to each piece of chicken.
- Bake for a total of 50-55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have in internal temperature of 165oF and thighs 175oF). Halfway through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
- Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
- Let rest, covered in foil, for 10 minutes before serving.
- Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.