Description
Succulent Michael Symon Lemon Chicken delivers Mediterranean magic with zesty citrus and herb-infused flavors. Roasted to golden perfection, this simple yet elegant dish promises a delightful dining experience you will savor with each memorable bite.
Ingredients
Scale
Protein:
- 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
Herbs and Seasonings:
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
- 2 teaspoons fresh chopped rosemary (or ½ teaspoon dried)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cloves garlic, crushed
Citrus and Finishing:
- 4 teaspoons lemon zest (about zest from 2 lemons)
- ⅓ cup lemon juice
- 2 tablespoons butter, melted
- Lemon slices for garnish
Instructions
- Prepare a non-reactive mixing bowl and combine minced garlic, fresh thyme leaves, chopped rosemary, kosher salt, ground black pepper, freshly squeezed lemon juice, and grated lemon zest. Whisk the ingredients until thoroughly blended.
- Using a sharp knife, butterfly each chicken piece by carefully slicing horizontally, creating thinner, more even portions that will absorb the marinade more effectively.
- Gently submerge chicken pieces in the marinade, ensuring complete coverage. Refrigerate for 90 to 120 minutes to allow flavors to penetrate deeply.
- Preheat the oven to 425°F (218°C). Transfer marinated chicken to a large baking dish, arranging pieces in a single layer with skin facing upward. Carefully remove chicken from marinade, reserving liquid. Brush each piece generously with melted butter using a pastry brush.
- Bake chicken for 20 minutes, then liberally baste with reserved marinade. Continue roasting until skin turns golden brown and internal temperature reaches 165°F (74°C), approximately 15 to 25 additional minutes.
- Monitor different chicken cuts carefully, as breasts and thighs may cook at varying rates. Use a meat thermometer to ensure precise doneness.
- After removing from oven, tent chicken with aluminum foil and allow to rest for 10 minutes, which helps redistribute internal juices and maintain moisture.
- Collect pan drippings in a serving bowl. Use a spoon to skim excess fat from the surface. Discard fat responsibly or reserve for future cooking applications, avoiding pouring down the drain to prevent potential plumbing issues.
Notes
- Soak the chicken in the marinade to let those zesty flavors penetrate every fiber of the meat, making each bite a burst of deliciousness.
- Slice chicken pieces precisely down the middle, creating thinner cuts that’ll drink up all the marinade’s incredible seasonings.
- Keeping the marinated chicken in the refrigerator isn’t just about cooling – it’s about transforming ordinary protein into a flavor-packed masterpiece.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 0 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 120 mg