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Ingredients
  • 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 4 teaspoons  lemon zest (about zest from 2 lemons)
  • ⅓ cup lemon juice
  • 2 cloves garlic, crushed
  • 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
  • 2 teaspoons  fresh chopped rosemary (or ½ teaspoon dried)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons butter, melted
  • Lemon slices for garnish
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