Lemon Herb Chicken

Chicken thighs and drumsticks roasted with lemon slices and fresh herbs. Lemon Pepper Mix does the seasoning.

You'll need: 9x13-inch baking dish, meat thermometer

Ingredients

• 3 lb bone-in, skin-on chicken thighs and drumsticks, patted dry
• 1 tbsp olive oil
• 3 tbsp Lemon Pepper Mix
• 1 tbsp Mama Nina Mix
• 2 lemons, one zested and juiced, one thinly sliced
• 1 small bundle fresh thyme or rosemary sprigs
• 1/2 cup unsalted or low-sodium chicken broth

Method

1. Heat the oven to 425°F. Pat the chicken dry. Tip: Dry chicken holds the seasoning and crisps better.
2. In a bowl, toss the chicken with the oil, 3 tbsp Lemon Pepper Mix, 1 tbsp Mama Nina Mix and the lemon zest.
3. Set the pieces skin side up in the baking dish.
4. Tuck the lemon slices and herb sprigs between the pieces.
5. Pour the broth and lemon juice into the dish around the chicken, not over it. Tip: Keep the skin dry so it browns. The lemon juice is the acid here — it makes the pan juices taste seasoned without salt.
6. Roast until the skin is golden and the thighs read 175°F, 40–45 minutes. Tip: Safe at 165°F. Dark meat is more tender at 175°F.
7. Spoon the pan juices over the chicken. Serve hot.

Also works in: Cast iron skillet or roasting pan: same temperature and time.

Don't be salty.