Lemon-Garlic Chicken

Got this delicious chicken recipe from pinterest which was originally from Annie's Eats. I slightly modified it to suit my taste and have altered some of the ingredients, like, I used dried basil instead of fresh rosemary. Not that I don't like rosemary but I only had dried basil available in my kitchen when I made this. This dish is so easy to make and it tasted absolutely yummy! The herb and spices did come together wonderfully.

For Annie's Eats recipe, click here. For my adaptation, keep reading.

Difficulty: Medium

Prep Time: 15 (marinade), 10 minutes (pre-cooking)
Inactive Time: 2 hours to overnight
Cooking Time: 70 minutes
Total Time: 3 hours, 25 minutes

Ingredients:

900g chicken thighs, bone-in, skin on
juice of 3 lemons
zest of 3 lemon
1/2 head of garlic, minced
1 tsp fresh thyme
1 tsp dried basil
1/2 stick of  unsalted butter, melted

 for garnish:
thin slices of lemon
2 sprigs of thyme

Directions:

1. Combine lemon juice, lemon zest, garlic, thyme, basil, salt and pepper in a bowl.

2. In a large, rectangular container, arrange the chicken thigh, skin-side up. Pour the lemon marinade. Cover and marinade the chicken in the fridge for at least 2 hours or overnight.

3. Preheat oven to 200*C.

4. Place the chicken in a roasting pan or baking dish, skin-side up. Pour half of the marinade. Brush the top of each chicken with melted butter.

5. Bake the chicken for 60-70 minutes.After 30 minutes, add the rest of the marinade and brush the remaining butter on top of the chicken. If you don't want the extra juice on your chicken you can skip adding the rest of the marinade. Rotate the pan and wait until the chicken is done.

6. To serve, garnish with slices of lemon and sprigs of thyme.

7. Serve immediately. Great paired with white rice or mashed potato.

30 March
Home-cooked Meals