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1
Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl; whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag, and rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
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2
Preheat oven to 425u00b0F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
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3
Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear thighs 175u00b0F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
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4
Let rest, covered in foil, for 10 minutes before serving.
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5
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top . Serve the chicken with the juices on the side or a little poured over the top of the chicken.
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6
Serve alone or with steamed rice.
