Lemon Baked Chicken and Baked Potatoes with Broccoli

For Chicken

2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2 to 4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2 to 3 tbsp. melted butter
Thinly sliced lemons, for garnished


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.
Preheat the oven to 425˚ 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.
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.

For the Potatoes

Wash potatoes well, dry, rub generously with EVOO put on tray or a small low sided baking dish sprinkle with coarse sea salt bake in oven @425 about 1hour. Remove from oven slice open add butter and then add lightly steamed broccoli pat with butter and return to oven for 10-15 more minutes. Basically a little longer than the chicken. Not covering the potatoes with foil paper makes the skin nice and crunchy and delicious!!!!