Meyer Lemon Chicken

ingredients

 Chicken thighs (or 3 split breasts), trimmed with skin on

Grated zest and juice from 1 Meyer Lemon
¼ cup – Extra Virgin Olive Oil
⅓ cup – Dry white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc)

 Garlic cloves, minced
1 tsp – Dried Thyme leaves
1 tsp – Dried Oregano
½ tsp – Dried Rosemary, crushed

preparation
Meyer Lemon, cut into wedges
Kosher salt and freshly ground black pepper

Preheat oven to 400ºF.

In a medium bowl, combine, Meyer Lemon zest and juice; olive oil; wine; garlic; and dried herbs.

Arrange chicken pieces skin side up in a glass baking dish or roasting pan. Season lightly with Kosher salt and freshly ground black pepper. Pour combined liquid mixture evenly over chicken. Arrange Meyer Lemon wedges between chicken pieces.

Bake, uncovered, until chicken is done — about 30 minutes. If a darker brown skin is desired, place under broiler for a minute, or two. Remove from oven; cover; allow to rest for about 5-10 minutes.

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