Monday, June 17, 2013

Lemon Chicken


It is a STUNNER out there! Such a beautiful day! I'm gonna pop this out real quick then get out there and cut the back yard. Daddy-O will be home very soon, so I want everything looking it's absolute best!

I have busted my ass in that yard these past 2 months he's been gone, so he's gonna be shocked when he sees it. When he left the whole middle of the back yard was dirt (thanks to a giant trampoline the owners kept there) and the whole side yard was all sand.

No more!! Now it's all beautiful green grass!

Anyway, enough about that. I could talk about grass all day. I think my friends are getting ready to stage an intervention over how obsessed I've become with it.

I found this recipe on Pinterest and, since I love lemon and garlic, I had to try it. It's very easy and VERY lemony (but not super crazy-obnoxious lemony...just the right amount). I liked it, Jesse liked it, and my Mother loved the we were all quite pleased :)

Ok guys, have a great day and I'll see ya tomorrow!!


'Lemon Chicken'
Source: Adapted from Simply Recipes


3-4 pounds chicken legs & thighs
2 tablespoons lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 tablespoons fresh thyme, chopped
1 tablespoons fresh rosemary, chopped
1 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons melted butter
Lemon slices for garnish


1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl; whisk to combine. Place the chicken pieces and the marinade in a large freezer bag. Rotate the bag so that all chicken pieces are coated and place in the refrigerator for 2 hours.

2. Heat oven to 425. Remove chicken from marinade and place in a single layer in a large, greased baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3. Bake for 50 to 55 minutes, or until the skins are golden brown and the chicken is cooked through. Half-way through the baking baste the chicken pieces generously with reserved marinade.

4. Remove from oven and let rest for 10 minutes before serving.


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