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.
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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.