This roasted chicken recipe is made with chicken parts, rather than a whole chicken. A compound butter mixture is tucked under the skin of this lemon chicken to make it moist and juicy.
Green beans with browned butter and garlic mashed potatoes are the perfect side dishes for this roasted chicken.
Ingredients:
- 1/4 cup very soft butter (left out at room temperature for 1-2 hours)
- 1 tsp. lemon zest
- 1/3 cup freshly-squeezed lemon juice, divided
- 1/2 tsp. dried thyme leaves
- 1-1/2 to 2 pounds chicken breasts, thighs and legs
- kosher salt and pepper to taste
Preparation:
- Preheat oven to 425 degrees F.
- Make the compound butter first: Combine the butter, lemon zest, 1 teaspoon of the lemon juice and thyme in a small bowl.
- Wash chicken pieces and pat dry.
- Using your fingers, pull back the skin of each chicken piece, and tuck a little butter underneath it.
- Place chicken pieces in a 9 x 13 baking dish. Season with salt and pepper.
- Bake 50 to 60 minutes, until chicken is cooked through.
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