I once read an article that said that if you are cooking for a first date, to make the man lemon chicken (basically, a lemon cut up and inserted into the cavity of a whole chicken). Evidently, that dish wins over the hearts of men everywhere.
I know I have already won over my hubby’s heart but, tonight, I felt like making Christopher a lovely Sunday night meal to thank him (both for being a wonderful supportive husband while I’m going to culinary school and for taking such good care of me this past week when I was sick with an ear infection). So, I figured this would be a great ‘thank you meal’ – and it was!
I made a few changes based upon our likes/dislikes. If you would like to see the original recipe, please click the link below.
2T. Lemon zest
1/3C. Freshly squeezed lemon juice
2 cloves garlic, crushed
2t. Fresh parsley, chopped
1t. Black pepper
1T. Olive oil
2-4lbs. Bone-in, skin-on chicken thighs or drumsticks
2T. Melted butter
Thinly sliced lemons, for garnish
Combine the lemon zest, lemon juice, garlic, parsley, olive oil, 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.
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 35-40 minutes, until the chicken reaches an internal temperature of 160 degrees (if the skin isn’t as crispy as you might like, just crank up the broiler for a few minutes). 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.
Husband Rating – 4 out of 5 – “Very moist and delicious!”