Roasted Lemon Rosemary Chicken
Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and is insanely flavored.
Dovetailing Tip: Cook an additional 2 pounds of chicken with out the spices to be shredded and used in the Chicken Taquitos on day 4.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 1/2 pounds | bone-in, skin on chicken thighs and drumsticks, pat dried with paper towel |
| 3 tablespoons | olive oil |
| 2 tablespoons | fresh minced rosemary |
| 2 tablespoons | lemon zest (from about 4 lemons) |
| 2 tablespoons | minced garlic |
| 1 tablespoon | fresh lemon juice |
| 2 teaspoons | kosher salt |
| fresh black pepper, to taste |
Directions:
Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.
Source: littlebroken.com
