Ginger Lemon Chicken Thighs & Leg Pieces
(Formulated by the Hedonista)
This chicken recipe is divine! One of my go to recipes that always turns out amazing. I have been known to do a whole tray of chicken, whether to serve a crowd or have meat for the week. So easy and flavorful. Play with different seasoning combos that you already like. I love Caribbean mixes, jerk, and five spice. Just have fun with adding flavors and resist adding too much. Just sprinkles over the top. Each time you roast chicken this way you will get a sense of what you want.
INGREDIENTS:
4 chicken thigh leg pieces
1x ginger lemon vinaigrette/marinade (see recipe)
Coarse salt
Pepper
Any additional seasonings you like to twist flavor
DIRECTIONS:
Dry chicken with a paper towel. Cut three to four diagonal lines across chicken pieces, through skin and into the top layer of meat.
Place chicken pieces into a baggie or a dish. Cover with ¾ of the vinaigrette/marinade. Mix around well so that every piece is covered.
Put into the fridge for 1-4 hours. Mixing around to re-cover occasionally.
Take the chicken out of the fridge and set on the counter, while still in the container and marinade. Temper for 30-40 minutes, bringing up to room temperature.
Turn the oven on to 475 degrees (F).
Place chicken pieces on a baking tray and sprinkle with salt, pepper, and any other seasonings you like.
Bake for 20 minutes, until the thickest part is 165-170 degrees (F).
Turn on the broiler. Continue to cook chicken until deep golden brown and the thickest part reaches 175 degrees (F).
Remove from the oven.
Rest for 5-10 minutes.
Use leftover vinaigrette/marinade for a salad or in a small dish with a spoon for people to add more as a sauce.
ENJOY!
