Chicken Recipe

Trim and dry

Pat the chicken pieces dry with paper towels. Trim any excess fat or loose skin. Dry skin helps achieve crispness when cooking.

Season both sides of the chicken with 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Place the chicken in a shallow dish or a resealable bag.

In a small bowl, combine minced garlic, lemon juice, Dijon mustard, smoked paprika, dried oregano, honey, red pepper flakes, remaining 1/2 tablespoon kosher salt, remaining 1/2 teaspoon black pepper, and 2 tablespoons olive oil. Whisk until smooth.

Pour the marinade over the chicken, making sure each piece is coated. Massage the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow at least 15 minutes at room temperature before cooking.

Oven method (roast)

Preheat the oven to 425°F (220°C). Arrange marinated chicken skin-side up on a rimmed baking sheet or in a roasting pan, leaving space between pieces. Roast for 25–35 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the skin is golden and crisp. If skin isn't crisping, broil on high for 1–2 minutes while watching closely.

Stovetop method (pan-sear then finish)

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil (if using). When the oil is shimmering, place chicken skin-side down and sear 4–6 minutes without moving until deeply golden. Flip and sear the other side 2 minutes. Transfer the skillet to a 400°F (200°C) oven and roast 12–15 minutes until internal temperature reaches 165°F (74°C).

Remove chicken from oven and let rest 5–7 minutes to allow juices to redistribute. During resting, tent loosely with foil to keep warm.

Taste a small piece; if needed, sprinkle with remaining salt to taste. Scatter chopped fresh parsley over the chicken and serve with lemon wedges for squeezing over the meat.

Serve hot with your choice of sides: roasted vegetables, rice, salad, or potatoes.