Ingredients

• ⅓ cup extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice
• 1 tablespoon kosher salt
• 1½ teaspoons dried oregano
• 1 teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• ½ teaspoon black pepper
• 3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded)

Preparation Tips

Use a vegetable peeler to remove six strips of zest from the lemon. If using a rasp-style grater instead, you’ll need about 1 tablespoon of zest.

Be sure to use kosher salt—this recipe was developed with Diamond Crystal Kosher Salt.

Marinate the Chicken

In a large bowl, mix together the olive oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, red pepper flakes, and black pepper.

Cut three ½-inch-deep slits into the skin side of each chicken breast, two into each thigh, and two into each drumstick. Leave the wings whole.

Add the chicken to the bowl, turning to coat it thoroughly, ensuring the marinade seeps into the slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Roast the Chicken

Adjust the oven rack to 6 inches below the broiler and preheat the oven to 425°F.

Arrange the chicken, skin side up, in a 12-inch oven-safe skillet. Use a rubber spatula to scrape any remaining marinade over the chicken.

Roast until the chicken breasts register 160°F and the drumsticks/thighs reach 175°F, about 30 to 35 minutes.

Broil and Serve

Remove the skillet from the oven and spoon the pan juices over the chicken to moisten the skin.

Heat the broiler and broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as needed for even browning.

Let the chicken rest in the skillet for 10 minutes.

Transfer to a serving platter, stir the lemon juice into the pan juices, and spoon over the chicken just before serving.

Print Pin

Greek Chicken

Greek Chicken with rosemary, thyme, and garlic mingles with bright lemon zest and a touch of red pepper for a savory, aromatic, and well-seasoned dish.

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Resting Time 10 minutes mins

Total Time 55 minutes mins

Ingredients

• ▢ ⅓ cup extra-virgin olive oil
• ▢ 2 tablespoons chopped fresh rosemary
• ▢ 1 tablespoon chopped fresh thyme
• ▢ 4 garlic cloves chopped
• ▢ 6 3-inch strips lemon zest, chopped, plus 1 tablespoon juice
• ▢ 1 tablespoon kosher salt
• ▢ 1½ teaspoons dried oregano
• ▢ 1 teaspoon ground coriander
• ▢ ¼ teaspoon red pepper flakes
• ▢ ½ teaspoon black pepper
• ▢ 3 pounds bone-in chicken pieces 2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded

Instructions

• Mix olive oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, red pepper flakes, and black pepper in a large bowl.
• Cut slits into each chicken piece and add to the bowl. Coat thoroughly, cover, and refrigerate for 30 mins to 2 hours.
• Preheat oven to 425°F. Arrange chicken in an oven-safe skillet, skin side up, scraping remaining marinade over the top.
• Roast until chicken breasts reach 160°F and drumsticks/thighs reach 175°F, about 30-35 mins.
• Remove, spoon pan juices over chicken, broil until skin is lightly browned, about 3 mins.
• Rest in skillet for 10 mins. Transfer to platter, stir lemon juice into pan juices, and spoon over chicken before serving.