EFK Mediterranean Lemon-Herb Roasted Chicken
EFK Mediterranean Lemon-Herb Roasted Chicken is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
Ingredients
6 chicken breasts OR 8 chicken thighs, boneless or bone-in as appropriate
3 tbsp extra-virgin olive oil
Juice and zest of 2 lemons
5 garlic cloves, minced
2 tsp dried oregano
1 tsp rosemary
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 cup chicken stock
Fresh lemon to finish
Directions
Heat BlueStar oven to 425°F. Pat chicken dry. Combine olive oil, lemon zest, garlic, oregano, rosemary, salt, pepper, and paprika and coat chicken thoroughly. Arrange chicken in a roasting pan or baking dish without crowding. Pour chicken stock around the chicken rather than over the top. Roast until browned and the thickest portion reaches 165°F. Chicken breasts will generally finish sooner than thighs, so begin checking breasts early and rely on the thermometer rather than a fixed cooking time. Rest 5 to 10 minutes, then finish with fresh lemon and pan juices. For skin-on thighs, roast skin-side up for crisp browning.