P.P.S. In case you want to cook for a crowd!
This recipe is excellent and I have used it many times:
Lemon Chicken for 20 servings
1-2/3 cups lemon juice
1-1/4 cups olive oil
1/4 cup and 1 tablespoon Dijon mustard
10 large cloves garlic, finely chopped
1/2 cup and 2 tablespoons finely chopped red bell pepper
2-1/2 teaspoons salt and 1-1/4 teaspoons ground black pepper
9 pounds of chicken thighs (If buying from Costco, use 3 multi-packs of chicken thighs.)
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1 cup of the mixture to use for basting. Place chicken in a large plastic bag, and marinate at least 20 minutes in the refrigerator (longer better- move chicken pieces in bag to maximize marinade effect!)
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Line baking dishes with foil! Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken – don’t skip this step! Makes the chicken look brown and beautiful. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (thighs have an internal temperature of 175°F). At about the 25 minute mark, baste the chicken pieces generously with reserved marinade. Let rest, covered in foil, for 10 minutes before serving.