Everyone loves lemon chicken, and now you can make your own lemon chicken, an authentic, cheaper and tastier version!

Ingredients
3.4pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2tablespoons lemon zest
1/3 cup lemon juice
2cloves garlic, crushed
1Tablespoon fresh chopped thyme (or 2 teaspoons dried)
1Tablespoon fresh chopped rosemary (or 1 teaspoon dried)
1teaspoon salt
1teaspoon black pepper
2-3 Tablespoons melted butter
Lemon slices for garnish

Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With a knife cut slits into the chicken, about a half inch deep, so the marinade can penetrate. Place the chicken pieces and the marinade in a gallon-sized freezer bag. Make sure all the pieces are coated in the marinade before sealing and placing in the refrigerator. Let marinate for 2 hours.

Preheat oven to 425°F. Place the marinated chicken in a single layer in a large baking dish, skin side up. Be sure to save the marinade. Brush the melted butter onto the chicken pieces.

Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. At about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.

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.