# Greek Chicken

This Alabama restaurant favorite mixes Greek-inspired flavors with a few Southern sensibilities.

- Servings: 4 servings
- Total time: 105 min
- Cuisine: Greek
- Category: Drink
- Language: en

## 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)

## Instructions

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

## Equipment

- vegetable peeler
- large bowl
- oven
- 12-inch ovensafe skillet
- silicone spatula
- broiler
- shallow platter
- Instant-Read Thermometers
- Stainless-Steel Skillets
- Silicone Spatulas
- Chef


’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.

## Source

- Original video: https://www.americastestkitchen.com/recipes/11396-greek-chicken?extcode=NSAKH10YT&utm_source=youtube&utm_medium=video&utm_content=greekchicken&utm_campaign=atkyoutube
- Recipe page: https://www.cliprecipe.com/recipe/d0668c02-108e-4153-8eb5-deb7f9ceac6f
- Extracted: 2026-02-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt