Prep time: 5 min.
Total time: 25 min., plus marinating time
8 bone-in, skin-on chicken pieces (breasts, legs and/or thighs), about 3 lbs.
½ cup GOYA® Lemon Juice
½ cup GOYA® Extra Virgin Olive Oil
2 tsp. GOYA® Adobo with Pepper
|1.||In large container with lid or in large zip-top bag, combine chicken, lemon juice, olive oil and adobo; toss to coat chicken completely; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hrs. .|
|2.||Heat oven to 400°F. Strain chicken, discarding marinade. Place chicken skin side-up on foil-lined baking sheet. Bake until skin is golden brown and crispy, and chicken is cooked through, (internal temperature will register 165°F on quick-read thermometer), about 25 min.|
|3.||Transfer chicken to serving dish; let rest 5-10 minutes.|
Crunchy Skin, Every Time!
If you peek into your oven and find the skin on your chicken isn’t as crispy as you’d like, don’t fret! Instead, once the poultry has cooked for about 20 minutes, transfer the tray to the top rack (so it’s 3” below the heat source) and turn your oven to broil. In 5-10 minutes the pieces will emerge piping hot, with a layer of dark, crunchy skin that tastes as delicious as it looks.