Roasted Lemon Chicken
Author: Momma Chef
Serves: 6-8
- 2-3 pounds bone-in chicken
- Juice of 2 lemons (or ⅓ cup lemon juice)
- ¼ cup Olive Oil
- ¼ cup fresh cut up herbs (choice of Basil, Rosemary, Parsley, Oregano)
- 2 teaspoons salt
- 4 cloves of chopped garlic
- Mix lemon juice, oil, herbs, salt and garlic in bowl, this is your marinade.
- Place chicken evenly around pan with skin-side up, pour marinade over the chicken (I use gloves and try to stuff some marinade under the skin).
- You can also slice 1 squeezed lemon and put around the pan for extra flavor.
- Bake uncovered at 400 degrees for 1 hour.
- You do not need to rinse chicken before baking and to make it easy clean up use a large disposable pan and gloves--see Momma Chef's "Poultry Tips".
- Best way to easily squeeze lemons is to cut them in half and throw in microwave for 30 seconds, the lemon will be easier to squeeze when warm.
- If you like a crispy skin, broil the chicken the last 5 minutes until skin had browned.
- Serve the sauce on the side as a gravy.
Recipe by Momma Chef at https://mommachef.com/?p=118
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