Greek Chicken

1h 45m
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. 2Chop the lemon zest and transfer it to a large bowl.
  3. 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.
  4. 4Cut three 1/2-inch-deep slits in the skin side of 2 split chicken breasts.
  5. 5Cut two 1/2-inch-deep slits in the skin side of 2 thighs.
  6. 6Cut two 1/2-inch-deep slits in 2 drumsticks.
  7. 7Transfer the chicken to the bowl with the marinade and turn to thoroughly coat, ensuring the marinade gets into the slits.
  8. 8Cover the chicken and refrigerate for at least 30 minutes or up to 2 hours.
  9. 9Adjust the oven rack 6 inches from the broiler element.
  10. 10Heat the oven to 425 degrees Fahrenheit.
  11. 11Place the chicken, skin side up, in a 12-inch ovensafe skillet.
  12. 12Using a silicone spatula, scrape any remaining marinade from the bowl over the chicken.
  13. 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.
  14. 14Remove the skillet from the oven.
  15. 15Spoon the pan juices over the top of the chicken to wet the skin.
  16. 16Heat the broiler.
  17. 17Broil the chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning.
  18. 18Let the chicken rest in the skillet for 10 minutes.
  19. 19Transfer the chicken to a shallow platter.
  20. 20Stir 1 tablespoon lemon juice into the pan juices.
  21. 21Spoon the lemon juice and pan juices over the chicken.
  22. 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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