You have the option to cook the chicken with the skin on or off. I personally like it with the skin off, so before I started prepping, I removed the skin to the chicken thighs. I left the skin on the drumsticks.
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl. Whisk to combine.
With the tip of a sharp knife, cut into each chicken piece 2 to 3 times, about ½ an inch. This helps the marinade really get in and penetrate.
Place the chicken pieces and the marinade in a gallon size freezer bag. Rotate bag so all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator overnight.
After the chicken has marinated, preheat oven to 425 degrees. Remove the chicken from the marinade and place in a single layer in a large baking dish. Use a pastry brush to brush a small amount of melted butter on top of each piece of chicken.
Bake for 45 to 50 minutes, or until the chicken is cooked through. Thighs need to be at 175 degrees to be considered done.
Once done, take remaining melted butter and brush on top of thighs and drumsticks and let rest for about 5 minutes before serving.