lemony roasted chicken parts

6- 8 chicken legs, backs or thighs
1 clove of garlic, minced
juice of 1 lemon
1 tablespoon of olive oil
freshly ground black pepper
1 tbsp dried herbes de Provence

Place chicken parts in an ovenproof dish.

Mix lemon juice, garlic, olive oil and herbs de Provence. Pour mixture over chicken, then pierce chicken with a knife in several places. Pepper to taste. Turn the chicken parts to ensure they have come in contact with the marinade. Marinate in refrigerator for an hour, or until ready to use.

When ready to roast the chicken, preheat the oven to 375 degrees.

Bake the chicken. at 375 degrees, for approximately an hour, or until done.


2 thoughts on “lemony roasted chicken parts

  1. Turned out lovely. I had to assemble my Herb de Provence from scratch because I was out of it and the Cafe Beaujolais Blend (must need to go to Mendocino soon!), but this was easy and tasty. I took meat off the bones so I can save those and pan juices for a chicken stock later today! Worked well in our convection oven (dropped to 350 tho I left the time the same since I had it in with the zucchini-potato bake which was outstanding as well!) Thanks for posting.

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