1 cup LEA & PERRINS Marinade Roasted Garlic Balsamic
zest and juice from 1 lemon, divided
3-1/2 lb. mixed bone-in chicken pieces (breasts, drumsticks and thighs)
2 Tbsp. chopped Italian parsley
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Let's Make It
Mix marinade and lemon juice until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each chicken piece with marinade mixture.
Refrigerate 30 min. to marinate.
Heat oven to 400°F. Cover rimmed baking sheet with foil; spray with cooking spray. Remove chicken from marinade; place chicken on prepared baking sheet. Discard marinade.
Bake 45 min. to 1 hour or until chicken is done (165°F).
Sprinkle with parsley and lemon zest.
Ensuring Food Safety by Checking Meat Temperature
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature with an instant-read meat thermometer. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones. For food safety, poultry should be cooked to 165°F. Beef steaks should be cooked to 145°F while ground beef needs to be cooked to 160°F. Pork steaks and roasts should be cooked to a minimum of 145°F. Ground pork should be cooked to 160°F.
Practice mindful eating by savoring the flavor of this lemony chicken and sticking to the recommended serving size.
For added convenience, the chicken can be marinated up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 0.6539g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.