Zest from 2 Chilean Lemons (around 15-20 mL)
Juice from 2 Chilean Lemons (around ¼ cup). Squeeze the lemons you have just zested.
2 cloves garlic, crushed
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
1 tsp each Salt and Pepper
4 boneless chicken breasts or thighs, skin on
2 tablespoons butter, melted
1 Chilean lemon, cut into 8 wedges
Marinate Chicken: Combine lemon zest, lemon juice, garlic, herbs, salt and pepper in bowl and generously coat chicken. Let marinade for at least 1 hour.
To cook: Preheat oven to 400°F. In an ovenproof dish, place chicken in single layer, skin side up. Brush each piece of chicken with the melted butter. Reserve marinade. Cook chicken for about 20 minutes. Remove from oven, baste with marinade, and tuck lemon wedges around chicken. Discard remaining marinade. Return to oven to continue cooking until juices run clear and internal temperature is 165°F. Total cooking time is around 30-45 minutes depending on the thickness of your chicken.
When cooked, remove from oven and cover with foil. Let rest for 5-10 minutes and enjoy!
Tip: In the summer, you can also cook this in a foil wrapped parcel on the BBQ. Just be sure to cook thoroughly, ensuring internal temperature is 165°F before serving.
Lemon chicken is always a favorite! Enjoy for weeknight meals as well as entertaining guests.