Chicken with Lemon and Herbs

Directions

Preheat the oven to 350°F.

Combine the zest and juice of two lemons in a large shallow glass pan. Stir in the oregano, parsley, olive oil, salt and pepper. Set aside.

Toss the chicken in the marinade. Cover and refrigerate for at least 1 hour or overnight.

Transfer the pieces to a lightly oiled baking pan. Roast until an instant read meat thermometer inserted into the thickest part of the chicken registers 165°F. This could range anywhere from 35 to 45 minutes depending on your oven. Transfer the chicken to a serving dish. Cut the remaining lemon into wedges and arrange around the chicken.

Cook’s Secret: Room temperature citrus such as lemons will yield more juice if rolled under your hands on a counter top first before cutting.

This recipe is featured on show 2117 – Five ingredient Favorites.