| Ingredients: 2 Tablespoon(s) fresh chopped thyme 2 Tablespoon(s) fresh chopped rosemary 2 Tablespoon(s) fresh chopped lemon zest 5 Clove(s) garlic 1/4 Cup(s) oil, olive 1 Tablespoon(s) kosher salt 1 1/2 Teaspoon(s) dried oregano 1 Teaspoon(s) ground coriander 1/2 Teaspoon(s) red pepper flakes 1/2 Teaspoon(s) freshly ground black pepper 3 Pound(s) chicken, pieces with bones 1/2 Cup(s) lemon juice |
Directions:
Mix the spices and oil in a bowl to make the marinade. Start with a 4-pound whole chicken and break down, or use 3 pounds of thighs, legs, and breast. Slice the meat to allow the marinade to penetrate. Put the chicken in the marinade and toss to coat. Cover at let sit in the fridge for 30 minutes to 2 hours. There is enough salt in the marinade that more than 2 hours would make the meat too salty. Arrange the chicken in a skillet that is broiler safe. Pour the remaining marinade over the chicken in the skillet. Set the oven to 425 degrees. Bake for 30 minutes. Take the chicken out at test. Spoon the juices over the meat. Set the oven to broil and go for about 3 minutes, but watch closely to avoid burning. When done, remove and let rest for 10 minutes to absorb the juices. Plate the chicken. Make gravy from the juices in the skillet, adding the juice from one lemon while off heat. Spoon the gravy over the chicken and serve. |