Sunday Night Greek Chicken

 Sometimes you just need a good chicken dish on a winter night. This is a great comfort dish and comes together quickly. I usually buy a whole chicken and break it down myself, cutting into ten pieces (I bisect the breasts to even out the size of the pieces for more even cooking). But you can buy any combo of already cut up chicken parts that you like. My husband likes dark meat and I like white, so the whole chicken works for us....and I get to practice my knife skills. I love how the lemon in the dish really wakes up all of the flavors.  The basis of this dish comes from my American Test Kitchen app, natch. If you discard the skin at the end, it is both flavorful and pretty healthy! We spoon rice or cauliflower rice on a plate and top with the chicken and sauce to sop up all the great flavors. It would also be great over orzo.

Sunday Night Greek Chicken

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

5 garlic cloves, chopped

6 (3-inch) strips lemon zest (peel without pith-use vegetable peeler), chopped, plus juice from lemon, divided. Be sure to zest first!

1 tablespoon kosher salt or ½ teaspoon table salt

1 1/2 teaspoons dried oregano or Italian seasoning

½ teaspoon onion powder

1 teaspoon ground coriander

½ teaspoon dried tarragon 

½ teaspoon red pepper flakes

½ teaspoon freshly ground pepper, or more as you like

3 pounds bone-in chicken pieces 

Chopped parsley to garnish (if desired)

1) Combine oil, rosemary, thyme, garlic,lemon zest and ½ of juice, salt, oregano, onion powder, coriander, tarragon pepper flakes, and pepper in large bowl. In order to really let the marinade penetrate the chicken, cut three 1/2-inch-deep slits in skin side of each chicken breast, two 1/2-inch-deep slits in skin side of each thigh, and two 1/2-inch-deep slits in each drumstick; leave wings whole (minus tips). Transfer chicken to bowl with marinade, turning to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours. Don’t do for much longer as it will be too salty and the lemon will start to compromise the texture of the chicken.

2) Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees. Place chicken, skin side up, in 12-inch oven safe skillet or cast iron pan. Be sure to scrape any remaining marinade from bowl over chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.

3) Remove skillet from oven and spoon pan juices over top of chicken to moisten skin. Switch oven to broil and broil chicken until skin is lightly browned and crisp. Let chicken rest in skillet for 10 minutes. Transfer chicken to platter. Stir remaining lemon juice into pan juices, then spoon over chicken. Sprinkle with parsley.  Voila!