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However, all is not lost if you do end up with sauceless, slightly dry chicken. I searched for and found a recipe for lemon sauce (bonus: it used up more lemons). I may have to stock up on lemons after all the next time I go to my mom's. This sauce is reminiscent of the sauce for lemon chicken in Chinese restaurants and is also thick, thanks to the cornstarch. Don't be afraid to go big on the lemons – you want that nice lemon flavor.
From Juju Good News
2 tablespoons lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary leaves, finely minced
1 teaspoon salt
1 teaspoon black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks (I used chicken breasts)
2-3 tablespoons melted butter
Thinly sliced lemons, for garnished
1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
2. Preheat the oven to 425 degree F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.
3. Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.