Lemon Roasted Chicken

This is an easy, quick recipe for roasting chicken.   Kids enjoy it with rice.   You can use various pieces of chicken, skin-on is preferred.    Skin can easily be removed after roasting but that's the best part.   I usually use the legs, thighs and wings from cutting up a whole chicken then reserve the breasts for a meal the next day.

• Chicken pieces (legs, thighs, breasts, wings) with skin on.  
• Juice of 1 or more lemon(s) - depend on amount of chicken.  1 lemon is usually enough for 2 legs, 2 thighs and 2 wings. 
• Salt - any kind

To Prepare:
1. Place chicken in a roasting pan.   I usually use a cast iron skillet but any pan that works under the broiler is fine.   I like to tightly pack the chicken in the pan.    I think it helps keep the chicken moist.
2. Prick the skin with a fork or knife in many places.  
3. Sprinkle salt over chicken.    Use enough salt to lightly coat all pieces, ~1 tsp depending on number of chicken pieces.
4. Pour lemon juice over to coat.   Cover and let set at room temp for ~15 mins.  Yes, room temp.  It will be fine since the lemon juice is an acid and you'll be cooking the chicken at a high temp.   If you do prefer, let chicken rest in the refrigerator.   Chicken can rest longer but if beyond 30 mins, I would place in refrigerator. 
5. After 15 mins, turn chicken over and repeat steps 2-4.

To Cook:
1. Heat Broiler to high.
2. Place Chicken ~4" from broiler.  If chicken starts to smoke, lower the chicken.  
3. Broil 12 mins per side.   Skin should start to roast and slightly blacken in spots.
4. When both sides are broiled, use an instant read thermometer to make sure thighs / breasts are fully cooked (+160F).  If not done, place chicken in the oven (should be still hot from broiling), set temp to 375F and bake til done.   Usually, this requires ~15 mins more.
5. When done, lightly cover and let rest for 10 mins.