NO panko for KT!!

MARINADE:
Zest and juice the lemons. Mince the garlic.
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.

CHICKEN:
(ideally) Marinate chicken:
Place the chicken in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.

Place chicken in baking dish, brush with butter:
Preheat oven to 425°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 melted butter on each piece of chicken.

Bake and baste with marinade:
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (a total of 35 to 45 minutes), until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F).

Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.

TOFU:
Cut the tofu into 1/4" slabs.

(ideally) Marinate the tofu:
In a large resealable bag or medium dish, mix together all of the marinade ingredients. Add in the slices of tofu and toss lightly to coat. Seal or cover and put in the fridge to marinate for 30 min.

Panko coat the tofu: Take three small bowls. Add the flour to one. Pour off the leftover lemon marinade into the second, leaving the tofu behind. Mix together the panko and garlic powder in the third.

Take a slice of the marinated tofu and toss it into the flour to coat, then dip the tofu into the leftover marinate, and finally coat in the panko mixture. Repeat with all the tofu slices.

To bake the tofu: Preheat your oven to 400F (200C). Line a baking sheet with parchment paper. Lay the panko coated tofu in a single layer and bake for 18 to 23 minutes until lightly golden.

https://www.simplyrecipes.com/recipes/lemon_chicken/
https://itdoesnttastelikechicken.com/crispy-vegan-lemon-tofu/