Greek Chicken

105 mins
Serves 4
https://www.americastestkitchen.com/recipes/11396-greek-chicken?extcode=NSAKH10YT&utm_source=youtube&utm_medium=video&utm_content=greekchicken&utm_campaign=atkyoutube

Directions

  1. 1Using a vegetable peeler, remove six (3-inch) strips of zest from 1 lemon.
  2. 2Using a vegetable peeler, remove six (3-inch) strips of zest from 1 lemon.
  3. 3Using a vegetable peeler, remove six (3-inch) strips of zest from 1 lemon.
  4. 4Chop the lemon zest and transfer it to a large bowl.
  5. 5Chop the lemon zest and transfer it to a large bowl.
  6. 6Chop the lemon zest and transfer it to a large bowl.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Cut three 1/2-inch-deep slits in the skin side of 2 split chicken breasts.
  11. 11Cut three 1/2-inch-deep slits in the skin side of 2 split chicken breasts.
  12. 12Cut three 1/2-inch-deep slits in the skin side of 2 split chicken breasts.
  13. 13Cut two 1/2-inch-deep slits in the skin side of 2 thighs.
  14. 14Cut two 1/2-inch-deep slits in the skin side of 2 thighs.
  15. 15Cut two 1/2-inch-deep slits in the skin side of 2 thighs.
  16. 16Cut two 1/2-inch-deep slits in 2 drumsticks.
  17. 17Cut two 1/2-inch-deep slits in 2 drumsticks.
  18. 18Cut two 1/2-inch-deep slits in 2 drumsticks.
  19. 19Transfer the chicken to the bowl with the marinade and turn to thoroughly coat, ensuring the marinade gets into the slits.
  20. 20Transfer the chicken to the bowl with the marinade and turn to thoroughly coat, ensuring the marinade gets into the slits.
  21. 21Transfer the chicken to the bowl with the marinade and turn to thoroughly coat, ensuring the marinade gets into the slits.
  22. 22Cover the chicken and refrigerate for at least 30 minutes or up to 2 hours.
  23. 23Cover the chicken and refrigerate for at least 30 minutes or up to 2 hours.
  24. 24Cover the chicken and refrigerate for at least 30 minutes or up to 2 hours.
  25. 25Adjust the oven rack 6 inches from the broiler element.
  26. 26Adjust the oven rack 6 inches from the broiler element.
  27. 27Adjust the oven rack 6 inches from the broiler element.
  28. 28Heat the oven to 425 degrees Fahrenheit.
  29. 29Heat the oven to 425 degrees Fahrenheit.
  30. 30Heat the oven to 425 degrees Fahrenheit.
  31. 31Place the chicken, skin side up, in a 12-inch ovensafe skillet.
  32. 32Place the chicken, skin side up, in a 12-inch ovensafe skillet.
  33. 33Place the chicken, skin side up, in a 12-inch ovensafe skillet.
  34. 34Using a silicone spatula, scrape any remaining marinade from the bowl over the chicken.
  35. 35Using a silicone spatula, scrape any remaining marinade from the bowl over the chicken.
  36. 36Using a silicone spatula, scrape any remaining marinade from the bowl over the chicken.
  37. 37Roast the chicken until the breasts register 160 degrees Fahrenheit and the drumsticks/thighs register 175 degrees Fahrenheit, which typically takes 30 to 35 minutes.
  38. 38Roast the chicken until the breasts register 160 degrees Fahrenheit and the drumsticks/thighs register 175 degrees Fahrenheit, which typically takes 30 to 35 minutes.
  39. 39Roast the chicken until the breasts register 160 degrees Fahrenheit and the drumsticks/thighs register 175 degrees Fahrenheit, which typically takes 30 to 35 minutes.
  40. 40Remove the skillet from the oven.
  41. 41Remove the skillet from the oven.
  42. 42Remove the skillet from the oven.
  43. 43Spoon the pan juices over the top of the chicken to wet the skin.
  44. 44Spoon the pan juices over the top of the chicken to wet the skin.
  45. 45Spoon the pan juices over the top of the chicken to wet the skin.
  46. 46Heat the broiler.
  47. 47Heat the broiler.
  48. 48Heat the broiler.
  49. 49Broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning.
  50. 50Broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning.
  51. 51Broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning.
  52. 52Let the chicken rest in the skillet for 10 minutes.
  53. 53Let the chicken rest in the skillet for 10 minutes.
  54. 54Let the chicken rest in the skillet for 10 minutes.
  55. 55Transfer the chicken to a shallow platter.
  56. 56Transfer the chicken to a shallow platter.
  57. 57Transfer the chicken to a shallow platter.
  58. 58Stir 1 tablespoon lemon juice into the pan juices.
  59. 59Stir 1 tablespoon lemon juice into the pan juices.
  60. 60Stir 1 tablespoon lemon juice into the pan juices.
  61. 61Spoon the lemon juice and pan juices over the chicken.
  62. 62Spoon the lemon juice and pan juices over the chicken.
  63. 63Spoon the lemon juice and pan juices over the chicken.
  64. 64Serve the Greek Chicken.
  65. 65Serve the Greek Chicken.
  66. 66Serve the Greek Chicken.

Ingredients

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