Ingredients: |
Ingredients: 1/4 c extra virgin olive oil
2 T chopped fresh rosemary
2 T chopped fresh thyme
5 garlic cloves, chopped
6 (3 inch) strips lemon zest, chopped plus 1 T juice
1 T Kosher salt
1 1/2 tsp dried oregano
1 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp pepper
3 lbs bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded)
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Directions: |
Directions:º1. Combine oil, rosemary, thyme, ºgarlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in a large bowl. Cut 3 1/2 inch deep slits in skin side of each chicken breast, 2 1/2 inch deep slits in skin side of each thigh, and 2 1/2 inch deep slits in each drumstick; leave wings whole. Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes 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 oven safe skillet. Using rubber spatula, scrape any remaining marinade from bowl over chicken. Roast until breasts register 160º and drumsticks and thighs register 175º, 30 to 35 minutes.
3. Remove skillet from oven and spoon pan 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 for 10 minutes in skillet. Transfer chicken to shallow platter. Stir lemon juice into pan juices, then spoon over chicken and serve. |
This recipe for Greek Baked Chicken is from