 Lemon
Chicken
|
4 pounds |
chicken parts (thighs and legs recommended, skin-on,
bone-in, trimmed of excess fat) |
|
4 teaspoons |
lemon zest (about zest from 2 lemons) |
|
⅓ cup |
lemon juice |
|
2 cloves |
garlic (crushed) |
|
2 tablespoons |
thyme (fresh chopped, or 2 teaspoons dried) |
|
2 teaspoons |
rosemary (fresh chopped, or 1/2 teaspoon dried) |
|
1 teaspoon |
kosher salt |
|
1 teaspoon |
black pepper |
|
2 tablespoons |
melted butter |
|
add |
lemon (slices for garnish) |
|
Kona
Chicken