Ingredients:

• 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
• 4 teaspoons lemon zest (about zest from 2 lemons)
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
• 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons butter, melted
• Lemon slices for garnish