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How to make it

  • With a sharp paring knife, place 3 slashes on each of the chicken pieces, not too deep, just enough for the marinade to seep through. Place in a large glass bowl or large marinating bag.
  • Whisk all the marinade ingredients together and pour over chicken, rubbing it all over the chicken. Marinate for a minimum 30 mins or a max of 2hrs.
  • Preheat oven to 425F. and set the oven rack at the second highest position. In an ungreased, oven proof/broil proof skillet ( stainless steel or cast iron is ideal) place and tuck all the chicken pieces, skin side up, topping it with any remaining marinade. And roast for 30 minutes.
  • After 30 minutes, remove the pan from oven. (Careful as handle is hot, keep it covered with an oven mitt so you don't forget it's hot!) Temp. the chicken, dark meat should be 175F, breast meat 160F. Once the chicken has reached the right temperature, turn on the broiler to the oven.
  • Spoon any of the pan juices over top of the chicken and broil for approx 3 minutes, until golden and crispy looking.
  • Remove from the oven and let rest in the pan for 10 minutes. Then remove chicken to a platter. Add 1 T. of lemon juice to the pan juices, stir and spoon the juices over the chicken. You can also serve the pan juices over boiled/roasted potatoes, or rice pilaf. Enjoy!

Reviews & Comments 3

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  • hungrynow 1 week ago
    Oh my goodness - this looks yummy. I even have Greek oregano, fresh rosemary and a Meyer lemon tree! Thanks for posting!
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  • mommyluvs2cook 1 week ago
    This looks so good Shona!
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