Lemon Marinated Oven Roasted Chicken (scd legal, nut free)

My two year old's favorite food is chicken, she'll eat it for every single meal if we let her. We have it at least once a week and we use to just roast it with a bit of olive oil sprinkled with salt and pepper, which is delicious but gets bit boring week after week. So I've started marinating it and now my 9-year-old can not get enough. He loves the lemony flavor and the crispy skin. I usually double this and make 4lbs of chicken thighs since we like to have left overs. If you're going to double it go ahead and double everything except for the olive oil!


Lemon Marinated Oven Roasted Chicken

2lbs of bone-in chicken thighs
1/4 cup lemon juice
1/4 cup olive oil
1 tsp honey
3 cloves of garlic, crushed
1/2 tsp sea salt
1/4 tsp fresh ground black pepper

Combine marinade in a large freezer bag, add the chicken and seal the bag. Mush it around a bit and place the sealed bag into a bowl just in case it leaks. Place the chicken it in the fridge for at least 3 hours, turning the bag over half way through.

When you're ready to cook the chicken preheat your oven to 425 degrees. Retrieve your chicken from the fridge, remove the chicken from the marinade and put it into a large baking dish skin side up. Discard the marinade. 

Bake the chicken uncovered at 425 degrees for 20 minutes then lower the oven to 350 degrees and bake for another 45 minutes until the internal temp reaches 180 degrees in the thickest part of the thigh. I usually go ahead a serve it with pureed cauliflower, my rosemary & garlic bread, and another steamed veg.