Greek Chicken Recipe

Stuff You Need

• ¼ cup extra-virgin olive oil
• 1½ tablespoons chopped fresh rosemary
• 1½ tablespoons chopped fresh thyme
• 5 garlic cloves, chopped
• 4 (3-inch) strips lemon zest, chopped, plus 1 tablespoon lemon juice
• 1 tablespoon kosher salt
• 1¼ teaspoons dried oregano
• 1 teaspoon ground coriander
• ½ 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)

Stuff to Know Before Cooking

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

Use kosher salt—this recipe was developed with Diamond Crystal Kosher Salt.

Marinate the Chicken

In a large bowl, combine 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 and turn to coat 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. Scrape any remaining marinade over the chicken.

Roast until the breasts reach 160°F and the drumsticks and 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. Heat the broiler and broil 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 and stir the lemon juice into the pan juices. Spoon over the chicken before serving.

Greek Chicken

This Greek chicken is herbaceous and zesty, with bold flavors from rosemary, thyme, lemon zest, and garlic. A hint of heat from red pepper flakes balances the savory spices on juicy, bone-in chicken.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour

Ingredients

• ¼ cup extra-virgin olive oil
• 1½ tablespoons chopped fresh rosemary
• 1½ tablespoons chopped fresh thyme
• 5 garlic cloves chopped
• 4 3-inch strips lemon zest, chopped, plus 1 tablespoon lemon juice
• 1 tablespoon kosher salt
• 1¼ teaspoons dried oregano
• 1 teaspoon ground coriander
• ½ 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

• Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, red pepper flakes, and black pepper.
• Cut slits into chicken pieces. Add to marinade and coat thoroughly. Refrigerate for 30 minutes to 2 hours.
• Preheat oven to 425°F. Arrange chicken in skillet, skin side up. Scrape marinade over top.
• Roast until breasts reach 160°F and thighs/drumsticks 175°F, about 30 to 35 minutes.
• Broil until browned, about 3 minutes. Rest 10 minutes.
• Stir lemon juice into pan juices and spoon over chicken before serving.