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1
Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
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2
One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
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3
Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
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4
Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
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5
Preheat oven to 425 degrees F.
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6
Remove chicken from marinade and discard that batch of marinade.
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7
Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
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8
Brush with melted butter and bake, uncovered, 25 minutes.
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9
While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
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10
Brush chicken with some of the new batch of marinade and return to the oven.
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11
Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
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12
Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
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13
If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken.
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14
*Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
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15
Serve atop steamed rice, if desired.
