Start by placing the chicken pieces in a single layer on the bottom of a roasting pan or dish. It’s important to give them space so they cook evenly. Generously sprinkle the pieces with salt and pepper to enhance their natural flavors.
In a small bowl, zest the two lemons using a fine grater. This is where you’ll capture all that aromatic essence. After zesting, cut them in half and juice them into the bowl, ensuring you extract every drop.
Add the olive oil, garlic, chili powder, and red chili pepper flakes to the lemon juice. Whisk together until all the ingredients are well combined, creating a delightful marinade.
Brush the chicken pieces generously with the marinade, making sure each piece is evenly coated. Pour the remaining marinade over the top, allowing the flavors to soak into the meat.
Cover the dish tightly with plastic wrap and refrigerate for 2 hours. This marination is crucial, as the acid from the lemon juice will tenderize the chicken. Be careful not to exceed this time, as it can break down the meat too much, making it mushy.
Preheat your oven to 375 degrees F. It’s essential to have the oven ready before you start cooking, ensuring the chicken begins to cook immediately.
Remove the plastic wrap from the dish and cover it tightly with foil. Cut a few slits in the foil around the edges to allow steam to escape. This step is important for keeping the chicken moist.
Place the chicken in the oven and cook for about 1 hour. You’ll know it’s done when the juices run clear, and the internal temperature reaches 170 degrees F. This is a critical step to ensure food safety.
After an hour, remove the foil and raise the oven temperature to 425 degrees F. This will help the skin become nicely browned and crisp. Cook for an additional 10 minutes, or until the skin is golden and crispy.
Finally, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is tender and flavorful.
