Ingredients:
3 pounds of chicken thighs with skin on
2 tablespoons of lemon zest
1/3 cup of lemon juice
2 cloves of garlic, crushed and minced
2 tablespoons of fresh chopped thyme
2 tablespoons of fresh chopped sweet basil
1 1/2 teaspoons of onion powder
1 teaspoons of Kosher salt
1 teaspoon of black pepper
3 tablespoons of melted butter
Lemon, sliced
Instructions:
To begin with you will want to marinate your chicken. To make your marinade place your lemon juice, lemon peel, garlic, thyme, sweet basil, salt, onion power and pepper in a small bowl and whisk them together. You now want to pierce your chicken thighs so that the marinade can more easily penetrate. To do this take a sharp knife and pierce your thighs about 3 times each. Next, place your chicken thighs and your marinade into a large freezer bag, seal it, and then rotate it a few times to fully coat your chicken pieces. Now place your bag into your refrigerator and let it remain in there for 2 hours.
About 10 minutes before you want to bake your chicken turn your oven on and preheat it to 425°F. To bake your chicken remove your chicken from the marinade, making certain to reserve your marinade, and place your chicken in a large baking dish, skin side up. You will want to drizzle your melted butter on top of your chicken.
Now, place your baking dish into your oven and bake for 50 to 55 minutes, until the skin is crisp and brown. Use a thermometer to test if your chicken thighs are fully cooked. You want an internal temperature of 175°F. About half way through baking your thighs you will want to baste your chicken with the reserved marinade. Only do this at the half way mark and throw your marinade away after basting your chicken.
When your chicken is done place it on a serving plate and let it rest covered for about 10 minutes. You can garnish your chicken with lemon slices.
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