How to make it

  • Trim any excess fat or over-hanging skin from the chicken pieces, cut 3-4 slashes into the top of each piece and place it into a large Ziploc bag.
  • Pull the herbs from the stems and finely chop, add this into a small bowl with the minced garlic and remaining ingredients and stir to combine. (Some lemons can be very tart, so adjust with more olive oil and seasonings to taste.)
  • Pour the dressing over the chicken and mix so the marinade is rubbed into the chicken. Refrigerate for at least an hour or up to 4 hours. If you want to do this the night before, leave out the lemon juice and add it 1-4 hours before cooking.
  • Preheat the oven to 400F convection or 425F reg. oven. On a greased roasting rack over a lined baking sheet, place the chicken and any remaining marinade over top. To stop the fallen bits from burning and smoking add some water to the bottom of the pan.
  • Bake for 35-40 minutes or until the chicken registers 165F internally, near the thigh bone. And Enjoy!

Reviews & Comments 4

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  • Cosmicmother 2 years ago Was this review helpful? Yes Flag
    " It was excellent "
    eastcoaster ate it and said...
    YUM!!! The chicken was nice and juicy.I followed the recipe but added some basil and parsley to the mix. I have the fresh herbs growing and they have to be used.I chopped all together and poured it over the chicken which i had in a zip lock bag. Left it in the fridge for 1 and 1/2 hour then took it out about 1/2 hour before cooking. We ended up BBQing it and it was so good, i used chicken breasts. Thank you Shona for the delicious meal we had:))) This is a keeper and will be made often...
    Was this review helpful? Yes Flag

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