Tuesday Cook Off ~ Lemon Chicken

Tuesday Cook Off ~ Lemon Chicken

School is back and the first quarter for my boys is done.   Fall break was last week and the sports begin to pick up.   Now is the time my oldest starts basketball season with practice two nights a week plus a game a week.   Add that on top of my youngest sons martial arts schedule which is 5, yep 5 days a week.   He doesn’t have to go that often but it’s his choice and my husband and I let him.   Thank goodness it is only 2 miles from the house 🙂  Anyway, with the boy’s busy schedules plus work for my husband and I, dinner during the week gets hard.   So I went searching for an easy recipe that does not take long to prepare and is delicious.   Well, this Lemon Chicken recipe is awesome and so so easy!!  It does have to cook for an hour but that’s not a problem in our house because someone is usually home preparing dinner while the other one is driving the kids around.   We like to tag team in our house.   One parent takes and the other picks up or one parent handles one kid after school activities and the other parent handles the other kids activities.

This recipe smells delicious as it’s cooking and the boys ate it up!!  I served it with couscous and a salad.   It was the perfect dinner and the boys thought I cooked all day 🙂

Recipe from Annie’s Eats

Yields about 6-8 servings

Ingredients:

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions: 

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.  I marinated my chicken for about 4 hours.   Also, when I combined the ingredients in the bag I didn’t think it was going to cover all the chicken.   The favor was perfect!

Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices and serve.

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