Lemon / Garlic Chicken
- 6 Large Chicken Thighs
- 6 Large Chicken Legs
- 2 Large Lemons
- Dried, Minced Garlic
- Kosher Salt
- Black Pepper
- Butt Kickin' Blacken, Original Recipe
Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
6. Total cooking time will depend on the thickness of the chicken and the temperature.