One-Pan Lemony Chicken Bake
Directions
- 1Preheat oven to 425°F.
- 2Pat the chicken dry and place in a baking dish.
- 3Massage with 2 tbsp olive oil, season with salt and pepper.
- 4Add shallot, dill, garlic, lemon zest, mustard, pecorino, and 4 tbsp lemon juice.
- 5Rub everything into the chicken. Let sit for 30 mins to 2 hrs if possible.
- 6Pour the remaining 2 tbsp lemon juice over the top and drizzle with the last tbsp of olive oil.
- 7Bake for 30-35 mins. Baste with pan juices, then bake 10-15 more until golden and cooked through.
- 8Spoon the drippings over the top, garnish with parsley and lemon wedges, and serve!
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 0 salt
- 0 pepper
- 1 shallot
- 3 tbsp fresh dill
- 5 garlic cloves
- 1 tsp lemon zest
- 2 tbsp Dijon mustard
- 0.25 cup grated pecorino
- 2 lemons
- 2 tbsp parsley
- 4 lemon wedges
Equipment
baking dishoven