Herby Roast Chicken

Source: https://www.chopchopfamily.org/recipe/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


  • 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


  • 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.

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