Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up.
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade.
Until the skins are crispy brown, and the chicken is cooked through, juices running clear
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top. Enjoy!