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.
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.