Lemon Garlic Roasted Chicken with Herbs

I had to make this delicious chicken 3 times before I was satisfied with the outcome.  I knew what I was trying to accomplish but it just wasn't working for me until the third time.  3rd times a charm I suppose.
 
I bet you could barbecue this and it would be delish but I opted for oven roasting.  Holy schmoly, was this good.  Our good friends and neighbours were over for a drink, wound up staying for a bite and got to be my guinea pigs.  They liked it....a lot.  There was some meal moaning going on.  It was juicy, lemony, herby and beautifully golden.  Totally making this again and again.....and again. 

Let this marinate at least 2 hours or up to 6.  If you don't have access to fresh herbs you can use dried, if you must but just use 1/2 the amount.  The fresh really gives it life.  I have an herb garden which makes it much easier.  Love my fresh herbs! Also, if you don't have any white wine, which isn't a problem in my house, you could probably sub with some low sodium chicken broth.  You need the extra liquid to make the marinade.  Pick your poison.

Are you seeing that golden brown herby deliciousness?  You can't see the lemon but it's in there!

Simple ingredients pack a big flavour punch.

Lemon Garlic Roasted Chicken with Herbs

Serves 4-6

8 chicken thighs or drumsticks, bone in and skin on
1 lemon, juiced
zest of half a lemon
2-3 cloves of garlic, chopped
2 tbsp parsley, finely chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, finely chopped
2 tbsp olive oil
1/4 cup white wine
good pinch of salt and pepper

Combine all the ingredients in a large re-sealable bag.  Score the chicken pieces about half an inch in to allow the marinade to absorb better.  Marinate at least 2 hours, no more than 6 in the fridge.
Pre-heat the oven to 425 F.  Place the chicken and marinade in a baking dish and bake for 50-55 minutes, basting with juices after 30 minutes.