Greek Chicken
Directions
- 1Using a vegetable peeler, remove six (3-inch) strips of zest from 1 lemon.
- 2Chop the lemon zest and transfer it to a large bowl.
- 3Add 1/4 cup extra-virgin olive oil, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 5 chopped garlic cloves, 1 tablespoon kosher salt, 1 1/2 teaspoons dried oregano, 1 teaspoon ground coriander, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon pepper to the bowl with the zest.
- 4Cut three 1/2-inch-deep slits in the skin side of 2 split chicken breasts.
- 5Cut two 1/2-inch-deep slits in the skin side of 2 thighs.
- 6Cut two 1/2-inch-deep slits in 2 drumsticks.
- 7Transfer the chicken to the bowl with the marinade and turn to thoroughly coat, ensuring the marinade gets into the slits.
- 8Cover the chicken and refrigerate for at least 30 minutes or up to 2 hours.
- 9Adjust the oven rack 6 inches from the broiler element.
- 10Heat the oven to 425 degrees Fahrenheit.
- 11Place the chicken, skin side up, in a 12-inch ovensafe skillet.
- 12Using a silicone spatula, scrape any remaining marinade from the bowl over the chicken.
- 13Roast the chicken until the breasts register 160 degrees Fahrenheit and the drumsticks/thighs register 175 degrees Fahrenheit, which typically takes 30 to 35 minutes.
- 14Remove the skillet from the oven.
- 15Spoon the pan juices over the top of the chicken to wet the skin.
- 16Heat the broiler.
- 17Broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning.
- 18Let the chicken rest in the skillet for 10 minutes.
- 19Transfer the chicken to a shallow platter.
- 20Stir 1 tablespoon lemon juice into the pan juices.
- 21Spoon the lemon juice and pan juices over the chicken.
- 22Serve the Greek Chicken.
Ingredients
- 0.25 cup extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 5 garlic cloves, chopped
- 6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice
- 1 tablespoon kosher salt
- 1.5 teaspoons dried oregano
- 1 teaspoon ground coriander
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon pepper
- 3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded)
Equipment
vegetable peelerlarge bowloven12-inch ovensafe skilletsilicone spatulabroilershallow platterInstant-Read ThermometersStainless-Steel SkilletsSilicone SpatulasChef
’s Knives
Tips
- Use a vegetable peeler to remove six strips of zest from the lemon, or about 1 tablespoon of zest if using a rasp-style grater.
- Make sure to use kosher salt, specifically Diamond Crystal Kosher Salt, as the recipe was developed with it.
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