Baked Chicken with Rosemary and Lemon

Instructions

1. Step 1

   Heat the oven to 220°C and set a roasting pan nearby.

   Cookware: oven, roasting pan

2. Step 2

   Zest and juice 1 lemon into a mixing bowl. Stir in the garlic, rosemary, olive oil, salt, and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 16.0 gr Garlic, 1.0 piece Lemon, 45.0 ml Olive Oil, 6.0 gr Rosemary, 9.0 gr Salt

   Cookware: citrus juicer, Fine grater, mixing bowl

3. Step 3

   Pat the chicken dry, coat it with the lemon-rosemary mixture, and arrange it skin-side up in the roasting pan. Slice the second lemon and place the slices around the chicken.

   Ingredients used: 8.0 piece Chicken Thigh, 1.0 piece Lemon

   Cookware: Chef Knife, cutting board, roasting pan

4. Step 4

   Bake until the skin is browned and the thickest part of each thigh reaches at least 74°C without the thermometer touching bone.

   Timer: 40 min (fixed)

   Cookware: instant-read thermometer, oven, roasting pan

5. Step 5

   Rest the chicken for 5 minutes before serving with the roasted lemon slices and pan juices.

   Timer: 5 min (fixed)

   Cookware: roasting pan