Aromatic Lemon Chili Chicken
Tender roasted chicken marinated in lemon, garlic and chili for bright, spicy flavor.
Equipment
- Roasting pan or baking dish
- Small Bowl
- Zester or microplane
- Citrus juicer or fork
- Whisk or fork
- Pastry Brush
- Plastic Wrap
- Aluminum Foil
Ingredients
- 4-5 pounds chicken pieces bone-in, skin-on
- 1/4 cup extra virgin olive oil
- 2 fresh lemons zested and juiced
- 3 cloves garlic crushed
- 1/2 tablespoon chili powder mild
- 2 teaspoons red chili pepper flakes
- salt and pepper to taste
Instructions
- Arrange the chicken pieces in a single layer in a roasting pan or baking dish and season generously with salt and pepper.
- In a small bowl, zest both lemons, then halve and juice them into the bowl.
- Add the olive oil, crushed garlic, mild chili powder and red chili flakes to the lemon juice and zest; whisk until well combined.
- Brush the chicken pieces thoroughly with the marinade so they are evenly coated, then pour any remaining marinade over the pieces.
- Cover the dish tightly with plastic wrap and refrigerate for 2 hours; do not marinate longer to avoid the acid breaking down the meat.
- Preheat the oven to 375°F (190°C). Remove the plastic wrap and cover the roasting pan tightly with foil; cut a few small slits in the foil to vent.
- Roast the chicken at 375°F for about 1 hour, until juices run clear and the internal temperature reaches 170°F (77°C).
- Remove the foil, increase oven temperature to 425°F (220°C), and roast an additional ~10 minutes until the skin is nicely browned and crisp.
Notes
- You will need a roasting pan or baking dish.
- Use plastic wrap to marinate in the refrigerator.
- Cut slits in the foil to allow steam to escape while roasting.
- Do not marinate longer than 2 hours to prevent texture issues from the lemon.