I have a huge love of Lemon Roasted Chicken, if you have not already figured that part out. I used to just be a breast girl, until one day I went shopping and I saw some beautiful thighs.
I was hooked, I browned those thighs up in a little olive oil and butter with creole seasoning and black pepper and they were the most flavorful piece of chicken I have ever eaten.
At the time I was so thigh-ignorant I did not realize the amount of flavor lurking in such an underused piece of chicken. Well, I am reformed and I use thigh meat all the time. I am still a breast girl, but thighs are running close second in the chicken loving department.
I am going to serve my lemon wedge chicken with a side of creamy mash potatoes and roasted asparagus spears.
Lemon Wedge Roasted Chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hr 10 minutes
8 chicken thighs, bone in, skin on
2 lemons, zested, juiced, sliced into wedges
6 cloves of garlic, chopped
6 tbsp. extra virgin Olive oil
2 tbsp. creole seasoning
1 tbsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. smoked paprika
1/2 tbsp. chili powder
2 tsp. dried thyme
In a large oven proof casserole place chicken, coat with olive oil and all the seasonings, making sure to rub under the skin without breaking the skin apart.
Add lemon juice and zest on top of chicken and add garlic. Place lemon wedges under chicken skin. Cover dish with saran wrap and place chicken in the refrigerator to marinate at least 1 hour or overnight.
Preheat oven to 425 degrees
Remove chicken from refrigerator while oven pre-heats. Remove saran wrap and bake chicken for 45 minutes to 1 hour. In the last 10 minutes of cooking remove lemon wedges from under the chicken skin and place on top of chicken breast for the last 10 minutes of cooking time.