Chicken In The Oven
This way of cooking chicken packs a ton of flavor. By searing it first, it ensures you'll have a nice crispy skin throughout, but also by slow roasting it, it will fall off the bone. Lemon and fresh herbs give it a succulent and bright flavor. This will be your new favorite chicken!
Servings: 4 people
Ingredients
- 3-4 lbs. of drum sticks, breasts, thighs whatever part of the chicken you like. Make sure it is skin-on
- ¼ cup of olive oil plus some for drizzling
- 1 tablespoon of salt
- 1 teaspoon of paprika
- ¼ teaspoon of garlic powder
- 1 teaspoon cracked black pepper
- 1 whole lemon zested and juiced (and juiced lemons kept)
- 3 sprigs each of fresh rosemary and fresh thyme finely chopped
- Half of a white or Spanish onion roughly chopped
- Handful of fresh parsley chopped (garnish)
Instructions
- Preheat your oven to 375 degrees.
- In a large bowl, season your chicken. Add the salt, pepper, paprika, garlic powder, lemon zest and juice, olive oil and rosemary and thyme. Mix to coat everything evenly.
- In a large cast iron, or oven-safe heavy bottom pan, drizzle some olive oil and turn the heat to medium. When the oil is slightly smoking, start searing your chicken, making sure it gets brown on all sides (you may have to work in batches). When the chicken is browned on all sides, turn off the heat, and return it all to the pan. Add in any excess marinade from your bowl, the juiced lemons, and the onion.
- Roast in the oven for at least an hour, an hour and 15 is better if you can wait! Half way through, turn the chicken to make sure it cooks evenly.
- Serve in the same skillet with all of the wonderful juices, garnish with chopped parsley.
- Enjoy! And use the leftover chicken for a chicken salad lunch!