- 1 kg chicken
- 2 Tbsp lemon zest
- 1/2 cup lemon juice
- 2 cloves garlic, crushed
- 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
- 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
- 1 Tsp salt
- 1 Tsp black pepper
- 2-3 Tbsp melted butter
- 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 1/2 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 180' c. 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 melted butter on to each piece of chicken.
- Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way 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. Serve the chicken with the juices on the side or a little poured over the top of the chicken.