Lemon garlic chicken

I have been using this recipe for roasting chicken on weeknights for most of the winter this year. It's very easy to throw together to marinate the night before, or even just an hour or so ahead of baking. Then I come home from work with the chicken ready to toss in the roasting pan and serve up with no work involved. Tip: longer it marinates the better it turns out. 

Lemon Garlic Chicken

You will need:

1. Chicken breasts, or thighs, or legs, or some combination of the above parts. I have used skin on and skin off. If you use skin off marinate overnight. I get a family pack or something in similar size which ends up being about 2 lbs. 
2. Two large lemons
3. 5-10 garlic cloves, minced
4. 2 tsp salt
5. 2 tsp pepper
6. 1 tsp thyme
7. dash of cayenne pepper
8. a few dashes of oregano
9. 1 tsp dried parsley
10. chicken or turkey broth or stock 1/3 cup, a little less if you are using skin on and you want it to be crispy
11. olive oil - at least 2 Tbsp
12. Bag of baby carrots or small potatoes (I used fingerling, but I would try red also)

I always pick up a bunch of these around Thanksgiving and use them for extra flavor

Directions

Prepare marinade

1. In a small mixing bowl combine and whisk, olive oil, chicken broth, zest from both lemons, juice from both lemons, minced garlic, salt, pepper, and spices - save the cut lemons for baking with the chicken 
2. Place chicken in a freezer bag
3. Pour mixture over chicken and coat it well
4. Seal the freezer bag so there is not much air
5. Place freezer bag in a bowl or container so it does not leak in the fridge 
6. Place in the fridge for at least an hour to marinate the chicken and let it get soft. 
   1. Note: If I use boneless, skinless chicken breasts I let this marinate overnight so that it gets soft not overly dry when baking

Cooking chicken

1. Preheat oven to 375 degrees
2. Spread chicken evenly in a roasting pan - add lemons for extra flavor and aroma 
3. Add a bag of baby carrots and fingerling potatoes
4. Sprinkle with salt and pepper
5. Bake for at least 35 minutes, flip the chicken about half way

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I have seared them ahead of time (when they have skin) and skipped that step. It turns out great in every variance of the recipe, just make it work for you. 

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These chicken breasts were skinless and boneless

If you use chicken with the skin on this will get crispier so be sure to flip it. 

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These chicken thighs and legs were cooked with bone in and skin on. They turned out crispy and delicious. 

Plate and serve! This is so easy and such an easy week night recipe. I would definitely use it for company as well because what little work there is can be done ahead of time. 

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My kids love it so that's a bonus!