- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 675 kcal
Quick summary
“The oven-roasted chicken uses thighs and drumsticks marinated in lemon juice with garlic, olive oil, rosemary, and dried thyme. Cooking covered with aluminum foil retains the meat's internal juices, while the final uncovered step browns the crispy skin.”
What you need to know
- The acidic lemon marinade softens the chicken muscle fibers and helps in the penetration of thyme and rosemary aromas.
- The first 40 minutes under aluminum foil ensure the internal cooking of the pieces without dehydrating the meat.
- The final 20 minutes without foil at 200°C dry the skin and produce golden caramelization by Maillard reaction.
Ingredients
Main
- 1.5 kg of chicken in pieces (thighs and drumsticks)
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- 1 lemon (juice)
Instructions
Principal
- Preheat the oven to 200°C.
- In a large bowl, mix the olive oil, garlic, salt, pepper, rosemary, thyme, and lemon juice.
- Add the chicken pieces to the mixture and stir well so they are well seasoned.
- Let marinate for at least 20 minutes to absorb the flavors.
- Place the chicken pieces in the baking pan, skin side up.
- Cover the baking dish with aluminum foil and place in the oven.
- Bake for 40 minutes and then remove the aluminum foil.
- Continue baking for another 20 minutes, or until the chicken is golden and cooked inside.
- Check if it is well cooked, cutting a piece and observing if the juices are clear.
- Remove from the oven, let rest for 5 minutes before serving.
Chef's tips
- Let the chicken marinate in the refrigerator for at least 20 to 30 minutes so that the garlic and herbs impregnate the meat.
- Arrange the pieces on the baking sheet with the skin facing up and space between them so they bake evenly without gathering water.
- Respect the 5-minute rest outside the oven before cutting so that the juices redistribute through the meat fibers.
Variations
- Add medium potatoes cut into four parts in the baking dish around the chicken to roast in the flavored broth.
- Brush a tablespoon of Dijon mustard mixed with a tablespoon of honey over the chicken skin in the final 10 minutes of baking.
- Add whole garlic cloves with skin and sprigs of fresh rosemary spread across the baking sheet.
Substitutions
- Thighs and drumsticks can be replaced by chicken wings (drumettes and flats) reducing the total time by 15 minutes.
- Olive oil can be replaced by melted butter or sunflower vegetable oil.
- Lemon juice can be replaced by 2 tablespoons of apple cider vinegar or dry white wine.
How to store
Store leftover chicken in a tightly closed container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 10 minutes or in the airfryer so the skin regains its crispy texture.
Can it be frozen?
Roast chicken can be frozen shredded or in whole pieces in airtight containers for up to 3 months. To defrost, transfer to the refrigerator the day before and heat in the oven to preserve the moisture of the meat.
What to serve with
Serve with creamy mashed potatoes, rice with broccoli, or vegetables grilled in butter. A crispy green leaf salad with citrus dressing also complements the juiciness of the roast bird.
Frequently asked questions
Can I make the recipe with chicken breast?
You can make it with bone-in, skin-on chicken breast, but reduce the total oven time by about 15 minutes to avoid drying out the white meat.
How to know if the chicken is roasted inside without a thermometer?
Pierce with a knife to the bone in the thickest part of the chicken thigh; if the liquid that comes out is clear and transparent, the chicken is done.
Why cover with aluminum foil at the beginning of cooking?
The aluminum foil retains hot steam in the roasting pan, cooking the inside of thick chicken pieces before browning the outer skin.
Is it necessary to remove the skin from the thighs and drumsticks?
Keep the skin during oven cooking, as the fat layer protects the meat against drying out and ensures the juiciness of the dish.
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