Serves 4 to 64 each legs and thighs
1/3 cup lemon juice
6 cloves garlic, crushed
1 tsp. dried thyme
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2 Tbsp melted butter
Place lemon juice, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With a sharp knife, cut each chicken piece twice, about 1/2 an inch deep. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Seal the bag and shake so that all chicken pieces are coated. Place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Half-way through the baking time baste the chicken pieces generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.
I served it with garden fresh green beans and some homemade stuffing. I save the bread heels, from my home baked bread, and make stuffing, croutons and bread crumbs with them.