Crispy Baked Rosemary Lemon Chicken

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Chicken Seasoning: 4 – 6 chicken thighs – I used five! Skin on, bone in!
  • 2 tbsp lemon juice
  • 2 cloves of garlic minced
  • 1 sprig of rosemary
  • 2 tbsp olive oil
1. Mix together marinade ingredients. Place chicken in shallow dish or sealable bag. Pour in marinade and leave in the fridge for 2-4 hours.


Bake
  • 2 lemons thinly sliced
  • Juice of half a lemon
  • 1/2 tbsp raw honey
  • 2 tbsp olive oil
  • 5-6 cloves of garlic – skin on
  • 4 sprigs of rosemary
  • 6 sprigs of thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Instructions
1. Preheat oven to 200C (400F).
2. Pan sear chicken thighs in a non stick pan over a medium to high heat, skin side down for 2 minutes. Turn over and cook for 2 minutes more.
3. Lay half of the lemon slices in the bottom of a large oven safe dish along with garlic cloves.
4. Place chicken thighs skin side up on top. Add remaining lemon slices, rosemary and thyme to the dish.
5. Season chicken thighs with salt and pepper, rubbing in to the skin.
6. Whisk together lemon juice and honey. Drizzle over the thighs followed by the olive oil.
7. Bake in the preheated oven for 15 minutes. Baste chicken with juices and oil from the dish. Return to the oven for 10-15 minutes more or until chicken juices run clear. (I had to bake a total of 35-40 minutes)

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