Ingredients: |
Ingredients: 1/4c extra-virgin oil
2T chopped fresh rosemary
2T chopped fresh thyme
5 garlic cloves
6 (3 inch) strips lemon zest, chopped plus 1T juice
1T Kosher salt
1 1/2 tsp dried oregano
1 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp pepper
3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, and 2 wings, wingtips discarded)
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Directions: |
Directions:1. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in a large bowl. Cut three 1/2 inch deep slits in skin side of each chicken breast, two 1/2 inch deep slits in skin side of each thigh, and two 1/2 inch deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly cot, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Adjust oven rack 6 inches from broiler element and heat oven to 425º. Place chicken skin side up in 12 inch ovensafe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until breasts register 160º and drumsticks/thighs register 175º, 30 to 35 minutes.
3. Remove skillet from oven and spoon juices over top of chicken to wet skin. Heat broiler. Broil chicken until skin is lightly browned, about 3 minutes, rotating skillet as necessary for even browning. Let chicken rest in skillet for 10 minutes. Transfer chicken to shallow platter. Stir lemon juice into pan juices, then spoon over chicken. Serve. |
This recipe for Greek Baked Chicken is from