Tasty Lemon and Herb Chicken

Name: Tasty Lemon and Herb Chicken
Prep time: 10M
Total time: 35M
Yield: 4 Servings
Ingredients: ¼ cup GOYA® Extra Virgin Olive Oil; 3 tbsp. GOYA® Lemon Juice; 2 tbsp. chopped fresh herbs (like thyme, rosemary and/or oregano); 2 tsp. Minced Garlic; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 4 bone-in, skin on chicken pieces (chicken breast halves, legs and/or thighs), about 2lbs.

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<h2 class="subheader">Your new family-favorite Chicken Dish</h2> Break free from your everyday chicken routine with this robust herb-and-lemon chicken dish. The shining ingredient: GOYA® <a title="Adobo All-Purpose Seasoning with Pepper" href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>, which adds el sabor, the flavor, that your family will ask for again and again. Cook in the oven for a easy baked chicken dish, or on the grill for an tasty outdoor variation.

Total Time

35m

Prep Time:10m

Yields:4 Servings

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Ingredients

¼ cup

GOYA® Extra Virgin Olive Oil

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3 tbsp.

GOYA® Lemon Juice

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2 tbsp.

chopped fresh herbs (like thyme, rosemary and/or oregano)

2 tsp.

GOYA® Minced Garlic, or 4 cloves garlic, finely chopped

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

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bone-in, skin on chicken pieces (chicken breast halves, legs and/or thighs), about 2lbs.

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Directions

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Step 1

In bowl, mix together olive oil, lemon juice, herbs, garlic and adobo; pour in large container with lid, or in large zip-top bag. Add chicken; turn to coat completely. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours.

Step 2

Remove chicken from marinade; reserving marinade. Heat oven to 425°F (or heat grill to medium-high heat). Place chicken skin side-up on foil-lined baking tray; drizzle with reserved marinade. Sprinkle lightly with adobo. Cook chicken until golden brown and cooked-through (temperature registers 160°F on quick-read thermometer when inserted into thigh without touching bone), about 25 minutes.

Step 3

If grilling, place chicken skin-side down on grill over direct heat; sprinkle lightly with adobo. Cook until skin is dark golden brown and crisp, about 10 min. Flip chicken. Grill over indirect heat, basting occasionally with reserved marinade during cooking, until chicken is cooked-through (internal temperature will register 160°F on quick-read thermometer when inserted into thigh without touching bone), about 15 minutes more.