Ingredients
Method
- Combine the garlic, lemon zest, lemon juice, black pepper, kosher salt, red pepper flakes, honey, olive oil, oregano, and parsley in a small bowl and whisk thoroughly.
- Place the chicken pieces in a zip-top storage bag and pour the marinade over them. Press out the air, seal the bag, and massage to coat the chicken evenly.
- Marinate the chicken for 1 to 2 hours, then preheat the oven to 425°F when ready to cook.
- Set a wire rack over a rimmed baking sheet to catch any drippings.
- Arrange the chicken on the wire rack without touching and bake for 35 to 40 minutes, flipping the pieces halfway through.
- Begin baking skin-side down for bone-in, skin-on chicken, then flip to skin-side up at the halfway point to brown and crisp the skin.
- Garnish with extra parsley and a squeeze of lemon juice before serving.
- Serve the chicken either hot or chilled.
Nutrition
Notes
Note: Depending on your chicken pieces (breasts, thighs, legs or wings and whether or not they are bone-in, skin on or boneless, skinless, the baking times may vary.
To be sure the chicken is completely cooked, check doneness either with an instant read thermometer inserted into the center of the meat (but not touching the bone).
It should read 165° or take it out at 160° and let it rest for 10 minutes. The chicken will continue cooking even once you’ve removed it from the oven.