Greek chicken skin#
Cut three 1/2-inch-deep slits in skin side of each chicken breast, two 1/2-inch-deep slits in skin side of each thigh, and two 1/2-inch-deep slits in each drumstick leave wings whole. Make sure to use kosher salt here we developed this recipe using Diamond Crystal Kosher Salt.Ħ (3-inch) strips lemon zest, chopped, plus 1 tablespoon juiceģ pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings, wingtips discarded)ġ. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in large bowl. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest.
Use a vegetable peeler to remove six strips of zest from the lemon.
To achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking. To make sure the marinade penetrated past the surface of the chicken, we cut 1/2-inch-deep slashes in each piece. To re-create this simple yet complex-tasting dish for the home cook, we first tested our way to the perfect marinade: a blend of olive oil, fresh and dried herbs and spices, and lemon. The chicken there is tender and juicy, marinated and roasted to perfection and flavored with tons of herbs and lemon. We found inspiration for this super flavorful Greek chicken at Johnny’s Restaurant in Homewood, Alabama, where the menu reflects the chef’s Greek heritage and Alabama upbringing. Just serve some roasted potatoes underneath the chicken and you've got a meal approaching the Athenian Room's classic. This Greek chicken recipe from Cook's Country may be inspired by a restaurant in Alabama, but it could also be said to approximate a legendary chicken dish closer to home: the lemony, herbed chicken Kalamata from Lincoln Park's Athenian Room. A new season of Cook's Country airs Saturdays beginning September 12 at 12:00 pm.