|1/4 C||vegetable oil|
|2 Tb||fresh rosemary, chopped|
|2 Tb||fresh parsley, minced|
|1 Tb||garlic, minced|
|2 ts||dried red chili flakes|
|2 lb||chicken pieces|
- Halve then lemons and juice them; keep the juiced peels. Whisk together the lemon juice, vegetable oil, herbs, chili flakes, garlic, and salt.
- Toss the chicken pieces in the marinade so that they are thoroughly coated. Add the reserved peels to the mix and allow everything to marinate, refrigerated, at least six hours. (Overnight is better, but sometimes I don’t think that far ahead.)
- Cover a deep-sided cookie sheet with aluminum foil and place a baking rack on top of it to hold the chicken.
- Remove the chicken from the marinade and arrange it on the baking rack. Top it with the lemon peels.
- Bake at 400F until the chicken is cooked through and the skin is crisp, usually 25-35 minutes for chicken thighs. While the chicken cooks, boil the remaining marinade to use as a dipping sauce. Add to it the drippings from the pan when the chicken is done.
I usually serve this with peas and rice. Pour a bit of the dripping sauce over the rice to spice things up.