- 8-12 pieces chicken- boneless thighs or breasts
- 2 Tbsp lemon zest
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 T fresh chopped thyme (or 2t dried)
- 1 T fresh chopped rosemary (or 1t dried)
- 1 teaspoon salt
- 1 teaspoon black pepper
Mix everything except the chicken together in a gallon size freezer bag. Pierce each chicken piece with a sharp knife a couple of times to help the marinade penetrate. Place the chicken pieces in the freezer bag. Rotate it to coat all the chicken pieces with the marinade. Seal the bag and place in the refrigerator for 2 hours or less. To cook- preheat oven to 425°F. Place chicken on the deep flexiflat on the perforated baking sheet. Bake for 20 minutes, depending on size of chicken pieces. Let rest for 10 minutes before serving.
Part of our 20 Minute Magic Menu; also includes Coconut Jasmine Rice and Roasted Fresh Vegetables.