Lemon Chicken

2 tbsp. lemon zest

1/3 cup freshly squeezed lemon juice

2 cloves garlic, crushed

2 tsp. fresh thyme leaves

1 tsp. fresh rosemary leaves, finely minced

1 tsp. salt

1 tsp. black pepper

4 lbs. of bone-in, skin-on chicken breasts, thighs or drumsticks

2-3 tbsp. melted butter

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend.

Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes (check the breasts after about 40 mins so they don't dry out), until the skins are crispy and well-browned. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter and enjoy.

Recipe from www.auntbsfavorites.blogspot.com