Herby Roast Chicken

Chicken and herbs go so well together. You can vary the herbs as you like, but be sure to choose one with a woody stem—like the ones we suggest below— since tender herbs such as parsley or basil won’t hold up as well in the oven.

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Hands-on time:
10 minutes
   |   
Total time:
1 hour
   |   
Makes
4
Servings

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Kitchen scissors
Mixing bowl
Measuring spoons
Zester (adult needed)
Large rimmed baking sheet
Pot holders

Ingredients

8 small bone-in, skin-on chicken thighs or drumsticks, or a combination, the fat trimmed off with kitchen scissors or sharp knife
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh or 2 teaspoons dried thyme, rosemary, sage, or marjoram
  Juice and zest of 1 lemon
1 teaspoon kosher salt

Instructions

  1. Turn the oven on and set the heat to 425 degrees.
  2. Put everything in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to 2 days.
  3. Dump the contents of the bowl onto the baking sheet, making sure the chicken pieces are in a single layer, not crowded on top of one another.
  4. Once the oven temperature has reached 425 degrees, put the pan in the oven and bake until the chicken is well browned and crispy, about 45 minutes.
  5. Serve right away, or cover and refrigerate up to 3 days.