Lemon Chicken
Zest of 2 lemons
Juice of 2 lemons
2 tablespoons Italian seasoning
Heaping teaspoon salt
Heaping teaspoon black pepper
5 pounds bone-in, skin-on, chicken thighs or drumsticks
Combine the lemon zest, lemon juice, Italian seasoning, salt, and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Preheat oven to 425˚F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.
Bake for 50-55 minutes, until the skins are crispy and well-browned. Once fully baked, remove from pan into a serving dish, cover loosely with foil, and let the chicken rest for ten minutes before serving.