Herby Roast Chicken
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.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Kitchen scissors
- Mixing bowl
- Measuring spoons
- Zester (adult needed)
- Large rimmed baking sheet
- Pot holders
Ingredients
- 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
- Turn the oven on and set the heat to 425 degrees.
- Put all the ingredients in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to 2 days.
- 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.
- 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.
- Serve right away, or cover and refrigerate up to 3 days.