Herb Chicken Recipe
Make Herb Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Finish & Optional
Method
Marinade & Chicken
- 1
Prepare Marinade
In a medium bowl, whisk together 1/2 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon lemon zest, minced garlic, Dijon mustard, honey, chopped rosemary, chopped thyme, chopped parsley, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper until emulsified.
- 2
Marinate Chicken
Pat the 8 chicken pieces dry with paper towels. Place chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massaging so each piece is coated. Seal or cover and refrigerate at least 1 hour, preferably 3–6 hours. For best flavor, marinate up to overnight but no longer than 24 hours.
- 3
Bring to Room Temperature
About 30 minutes before cooking, remove chicken from refrigerator and let sit at room temperature while preheating the oven. This promotes even cooking.
Cooking & Finish
- 4
Preheat and Prepare Pan
Preheat oven to 425°F (220°C). Arrange a wire rack on a rimmed baking sheet or line a baking dish with foil for easy cleanup. Lightly brush or rub a thin film of olive oil on the rack or foil.
- 5
Sear (optional for crispier skin)
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil. Remove chicken from marinade, letting excess drip off (reserve marinade). Place chicken skin-side down and sear undisturbed 3–4 minutes until skin is deeply golden. Flip and sear the other side 1–2 minutes. If you prefer not to sear, place chicken directly on the prepared rack, skin-side up.
- 6
Roast
Transfer the skillet to the preheated oven (or place the baking sheet with chicken in the oven). Roast at 425°F (220°C) for 20–30 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time depends on piece size; thighs often take ~25–30 minutes after searing.
- 7
Baste and Finish
During the last 5 minutes of roasting, optionally melt 2 tablespoons butter with 1 tablespoon reserved marinade in a small saucepan and spoon over the chicken once or twice to glaze. If not using butter, brush with a little reserved marinade (avoid pouring raw marinade onto finished chicken unless boiled first).
- 8