Baked Chicken With Lemon and Herbs
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
4 lbs. chicken
- Serves:
- 4-6
ingredients
- 4 lbs chicken pieces, bone-in trimmed skin-on whole breasts, split breasts, whole legs, thighs
- 3 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
- 1 tablespoon fresh thyme
- 1 teaspoon grated lemon zest
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon ground black pepper
directions
- Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a broiler-pan bottom with foil and lay the slotted broiler pan on top.
- Pat the chicken dry with paper towels and arrange, skin-side up, on the broiler-pan top. Mix the softened butter, thyme, lemon zest, salt, and pepper. Rub the mixture underneath the skin of the chicken. Brush the chicken with the melted butter and season with salt and pepper to taste.
- Roast until the breasts register 160 degrees or the legs, thighs, or drumsticks register 175 degrees on an instant-read thermometer, 30 to 50 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before serving.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>