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
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Cutting board
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Sharp knife (adult needed)
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Kitchen scissors
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Mixing bowl
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Measuring spoons
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Zester (adult needed)
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Large-rimmed baking sheet
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Pot holders
Ingredients
- 8 small bone-in, skin-on chicken thighs or drumsticks, or a combination, extra fat trimmed off with kitchen scissors or a 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
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Turn the oven on and set the heat to 425 degrees.
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Put all the ingredients in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to 2 days.
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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.
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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.
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Serve right away, or cover and refrigerate up to 3 days.
