Chicken Recipe
Make Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken and marinade
For roasting and finishing
Method
For the chicken and marinade
- 1
Prepare chicken
Pat the chicken pieces dry with paper towels. Trim any excess skin or fat and score the skin lightly in two places to help the marinade penetrate.
- 2
Make marinade
In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, kosher salt, black pepper and honey until combined.
- 3
Marinate
Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 20 minutes before cooking.
For roasting and finishing
- 4
Preheat oven and prepare pan
Preheat the oven to 425°F (220°C). Arrange a rack in the middle position. Line a rimmed baking sheet with foil or parchment and place a wire rack on top if available to keep chicken elevated; alternatively use an oven-safe skillet.
- 5
- 6
Roast
Roast in the preheated oven until skin is crispy and an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C). This typically takes 30–40 minutes for medium-large thighs/drumsticks. If skin browns too quickly, tent loosely with foil.
- 7
Optional: finish with pan juices
If there are drippings in the pan and you want a small pan sauce, place the pan on the stovetop over medium heat, add the optional 1/4 cup chicken stock or water and scrape up brown bits. Stir in the remaining melted butter and simmer 1–2 minutes to combine, then spoon over chicken.
- 8
Rest and serve
Transfer chicken to a cutting board and let rest 5 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges to squeeze over. Taste and adjust with additional salt or pepper if needed.