Feeling sorry for my hubby’s inability to eat anything pertaining to nuts, I made this chicken specifically for him. Unlike my roasted lemon chicken, I created a lemon marinade and de-skinned the chicken. A lot of people are concerned about cooking chicken without the skin. The skin helps preserve the moistness in the chicken. Without it, the chicken is vulnerable to drying up quickly. Not only does a marinade add flavor and retain the moisture but it also helps to cover the pan as the chicken is cooking as well as basting it every so often. Unless you plan on eating the chicken immediately, I suggest you keep the chicken covered at all times. I used dark meat as it tend to stay moist longer than chicken cutlets. Serve this chicken with rice or any steamed green vegetables.
For this recipe, you will need:
- 4 pieces of chicken thighs skin removed
- Lemon juice from 3 lemons
- 1 teaspoon of lemon zest
- 2 tablespoons of olive oil
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of ground pepper
- Pinch of salt
- Thin lemon slices (optional)
Lay out chicken thighs on a baking dish. Sprinkle chicken with salt and pepper. In a small bowl, whisk lemon juice,zest,olive oil, and rosemary. Pour over chicken. Let it marinate for a couple of hours in the refrigerator Preheat oven to 300 degrees F. Bake chicken for 45 minutes to an hour or until tender, basting it from time to time. Serve hot. Garnish with lemon slice.
Yields 4 servings