Lemon and Herb Chicken

Chicken is like a blank canvas and you can use your imagination to create delectable wonders with it. I happened to have some chicken legs at home and wanted to make something different than usual tandoori or tikka chicken. So here is the successful experiment for you all to try. It is simple yet delicious. I served it with simple garden salad. You can use any chicken part you have available.

Ingrediets

Chicken pieces                        2 leg quarters
Lemon juice                            3 tbsp + 1 lemon
Garlic cloves                           3 grated
Red chili flakes                        1.5 tsp
Salt                                         1/2 tsp
Fresh Thyme chopped             1/4 tsp
Oregano                                  2 sprigs
Rosemary                                1 sprig
Olive oil                                   2 tbsp

Method

1. Mix lemon juice, olive oil, salt, chili flakes, thyme and garlic in a bowl and stir.
2. Rub over the chicken pieces and let it marinate for at least 60 mins.
3. Cut the lemon in thin slices and line a baking sheet with it. Bruise oregano and rosemary sprigs with the back of your knife and put them over lemon slices.
4. Preheat the oven at 400 for 15 mins. Put chicken pieces in the baking sheet and bake for 35-45 min until cooked through and juices run clear.

Note:

Cooking time varies according to the size of chicken pieces. Chicken breast will take less time than the leg quarters. You can use chicken with or without skin according to your preference.