Summer Meal Idea ~ Lemon and Herb Baked Chicken
I love these few weeks before summer really begins. It’s warm but not sweltering, and the days are nice and long. As soon as the weather starts to warm up, I find myself putting food with light, bright flavors on my menu. This easy baked lemon chicken is a huge hit with my family, and pairs beautifully with some of the sweet yellow corn that’s cheap and in season.
It requires very little hands-on time, and since I make the marinade in the afternoon it takes a lot of the work off my hands when it’s time to actually make dinner (which always seems to be a hectic time, during which my kids suddenly need all my attention). It’s become an absolute staple meal at our house and makes an appearance on my menus at least twice a month.
- 2-4 lbs. bone-in, skin-on chicken thighs or drumsticks
- 1/4 cup lemon juice
- 4 garlic cloves, crushed
- 2 teaspoons fresh thyme (or 1 tsp. dried)
- 1 teaspoon fresh rosemary, finely minced (or 1/2 tsp. dried)
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground pepper
- 3-4 Tablespoons melted butter
- 1. Rinse chicken and pat until thoroughly dry. In a large ziploc bag, combine lemon juice, zest, and herbs. Place chicken in the bag and coat thoroughly with the marinade. Let marinate in the refrigerator for 2 hours.
- 2. Preheat oven to 425F. Spray a large casserole dish with nonstick cooking spray and arrange chicken skin-side up, reserving leftover marinade in the bag. Brush chicken with butter.
- 3. Bake, uncovered, for 20 minutes. Pour reserved marinade over chicken and continue to bake until skin is crisp and lightly browned and chicken is cooked through 20-25 minutes longer.
- 4. Cover with aluminum foil and allow to rest 10 minutes before serving.