Categories: Pesach, chicken

Ingredients

• 8 bone-in chicken thighs
• 1/2 cup olive, grapeseed, or other vegetable oil
• Juice and zest of 2 large lemons + 1 additional lemon thinly sliced, for garnish
• 2 garlic cloves, minced
• 3 tablespoons dijon mustard
• kosher salt and black pepper
• For garnish:
• 1 bunch rosemary, cut into 4-inch pieces (optional)

Directions

1. Pat chicken thighs very dry, then place in bowl.

2. In a separate bowl, whisk together oil, lemon juice and zest, minced garlic, and mustard.

3. Pour over chicken and season generously with kosher salt, black pepper, and red chile flakes.

4. Cover and marinate in fridge at least one hour.

5. Preheat oven to 400 degrees.

6. Arrange chicken, skin side up in a roasting pan.

7. Tuck in slices of lemon and rosemary sprigs (if using).

8. Roast uncovered 40 minutes, or until skin is golden and crispy and chicken is cooked through.

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