Herbed Lemon Chicken
I like to use leg/thigh combos for this dish. They hold up to longer marinating times and remain juicy even if they happen to spend a little extra time in the oven or under the broiler. You can use breasts, but take care to marinate for 1-2 hours to avoid changing the texture of the meat. Serves 8
Ingredients
- 8 bone-in chicken leg and thigh combo
- Extra virgin olive oil
- 1 lemon, zest and juice, plus slices to garnish
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon ground fennel seed
- Kosher salt
- 2 teaspoons cracked pepper or coarsely ground
Directions
1. In a small bowl, whisk together ¼ cup olive oil, lemon zest and juice, honey, mustard, garlic, rosemary, fennel, 2 teaspoons kosher salt, and pepper.
2. Add the chicken to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 4 hours) in the fridge.
3. Preheat the oven to 400°F. Place the chicken in a baking dish and pour the remaining marinade on top.
4. Roast for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F on an instant-read thermometer. Baste the chicken a few times while it cooks. For extra crispy skin, turn on the top oven broiler during the last 2 to 3 minutes of cooking.
5. Alternatively, heat a grill to medium-high heat. Grill chicken for 30-35 minutes until cooked through. Baste with the marinade as you grill.
6. Remove to a platter and garnish with lemon slices, a squeeze of lemon, and a drizzle of olive oil.