Roasted Lemon Chicken
2-3 pounds bone-in chicken
Juice of 2 lemons (or 1/3 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, to make it easy cleanup use a large disposable pan and gloves (see past post about gloves and washing chicken)
- 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.