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