Best Spicy Lemon Chicken

What I like about this recipe is that it is a
classic American lemon chicken recipe
without being too lemony.
In other words, it doesn't make your lips pucker,
it has just the right amount of lemon flavor to it.

Ingredients:
3-4 pounds chicken parts skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 Tbsp sweet smoked paprika
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish

Directions:
Place lemon juice, lemon peel, garlic, thyme, rosemary,
paprika,salt, and pepper in a small bowl, whisk to combine.
With the tip of a sharp knife, cut into each chicken piece
one or two times by about 1/2 an inch.
(This will help the marinade penetrate.)
Place the chicken pieces and the marinade
in a gallon-sized freezer bag.
Rotate the bag so that all chicken pieces are coated with the marinade.
Seal the bag and place in a bowl in the refrigerator
(in case of leakage). Let marinate for 2 hours.

Preheat oven to 425 degrees F.
Remove chicken from marinade and place in a
single layer in a large baking dish, skin side up.
Reserve the marinade. Use a pastry brush to brush a
little melted butter on to each piece of chicken.

Bake covered for about 1 hour,
until the skins are crispy brown,
and the chicken is cooked through,
Half-way through the baking,
baste the chicken pieces
generously with reserved marinade.
Let rest, covered in foil, for 10 minutes before serving.
Serve the chicken with the pan juices on the side
or a little poured over the top of the chicken.