Easy Lemon Chicken Recipe - The PERFECT Marinated Chicken Thighs | Recipes Worth Repeating

Place the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl. Whisk to combine.

With the tip of a sharp knife, make a shallow cut into each piece of chicken 2 to 3 times, about 1/2 an inch long. This helps the marinade really get in and penetrate.

Place each piece of meat and the marinade in a gallon size resealable bag. Rotate the bag so all the pieces are coated with the marinade. Seal the bag, place in a dish, and then place in the refrigerator for 12 hours up to overnight.

After it has marinated, preheat oven to 375°F. Remove the chicken from the marinade and place in a single layer in a large baking dish.

Bake for 30 minutes, or until the chicken has reached an internal temperature of 165°F.

When done, remove the baking dish from the oven and discard the additional liquid. NOTE: There is going to be a lot of liquid left in the dish from cooking the chicken. This is the marinade seeping out of the slits while it cooks. Feel free to discard the extra juices after cooked.

Melt the butter and baste it on top of each piece. Allow to rest for about 5 minutes before serving.

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