Description
Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time. I hecked it a few times over to ensure the cooking time and measurements were just right. I made this with a cut-up chicken rather than a whole chicken. The cut-up chicken allows for more surface area of crispy skin. I hope you enjoy!
Ingredients
- 2 whole Lemons
- 4 Tablespoons Oil, Divided
- 1 whole Chicken, Cut Into 8 Pieces
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Thyme
Preparation
Preheat oven to 350ºF. Cut off pointed ends of lemons and slice each lemon into 4 even round slices.
Drizzle 2 tablespoons oil on the bottom of a 9×13 roasting pan. Lay lemon slices over the bottom of the pan in a flat layer.
Top lemon slices with pieces of chicken, arranged, skin side up. Sprinkle salt, black pepper, and thyme evenly over the chicken. Drizzle chicken evenly with remaining oil.
Bake uncovered at 350ºF for 1 hour to 1 hour and 15 minutes. Chicken is done when it reaches an internal temperature of 165ºF and skin is crisp.
Serve hot and fresh. This dish can also be made in advance and frozen. Reheat at 350ºF until warmed throughout.
