Greek Baked Chicken

This recipe is based on one from the February/March 2019 Cook’s Country magazine and is currently available for free online.  I made some small changes, but left the basic ingredient list and cooking instructions pretty much the same.  

I used two bone-in, skin-on chicken breasts with the ribs trimmed off. I think bone-in, skin-on chicken thighs would be really good as well.    The original recipe calls for a whole cut up chicken.  

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2-3 garlic cloves, minced (I grated them a microplane)
• Zest of one lemon
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground pepper
• 2-4 tablespoons lemon juice from one lemon
• 2 bone-in, skin-on chicken breasts with the ribs cut off

Directions:

1. Combine the first 10 ingredients in a small bowl along with half the lemon juice and mix well.
2. Cut three 1/2 inch deep slits in the skin side of the chicken breasts.
3. Put the breasts in an oven and broiler safe baking dish and coat thoroughly with the marinade, making sure it gets into the slits.
4. Cover and refrigerate for at least 30 minutes or up to two hours.
5. Adjust oven rack 6 inches from the broiler element and heat the oven to 425 degrees.
6. Roast the chicken for 30-35 minutes until the breasts register 160 degrees.
7. Remove from the oven and spoon the pan juices over the chicken
8. Heat the broiler and broil the chicken until it is browned, 2-3 minutes.
9. Let the chicken rest for 10 minutes, stir in the remaining lemon juice, and serve.