Ingredients:

  • 2 lbs (900g) Bone-in, skin-on chicken pieces (thighs and drumsticks are ideal)
  • 1/4 cup (60ml) Olive oil, extra virgin
  • 1/4 cup (60ml) Lemon juice, freshly squeezed (about 1 large lemon)
  • 2 cloves Garlic, minced (about 2 teaspoons)
  • 1 tablespoon Fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon Fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon Paprika, sweet
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper, freshly ground
  • 1/2 cup (120ml) Chicken broth or water
  • Optional: Fresh lemon slices and rosemary sprigs for garnish

Instructions:

  1. In a large bowl (or ziplock bag), whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  2. Add the chicken pieces to the marinade. Ensure all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes (ideally 2-4 hours or overnight).
  3. Preheat the oven to 400°F (200°C/Gas Mark 6).
  4. Place the marinated chicken pieces in a single layer in the baking dish. Pour the chicken broth or water into the bottom of the dish.
  5. Bake for 45-55 minutes, or until the chicken is cooked through and the skin is golden brown.
  6. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C). Insert the thermometer into the thickest part of the thigh, avoiding the bone.
  7. Remove the chicken from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh lemon slices and rosemary sprigs, if desired.