Greek chicken

Makes: 4 servings

¼ cup extra-virgin olive oil

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

5 garlic cloves, chopped

6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice 1 tablespoon kosher salt

1 ½ teaspoons dried oregano

1 teaspoon ground coriander

½ teaspoon red pepper flakes

½ teaspoon pepper

3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs and 2 wings, wingtips discarded)

1. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes and pepper in a large bowl. Cut three ½-inch-deep slits in the skin side of each chicken breast, two ½-inch-deep slits in the skin side of each thigh and two ½-inch-deep slits in each drumstick; leave the wings whole. Transfer chicken to the bowl with the marinade and turn to thoroughly coat, making sure the marinade gets into the slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Adjust the oven rack 6 inches from the broiler element and heat the oven to 425 degrees. Place chicken, skin side up, in a 12-inch oven-safe skillet. Using a rubber spatula, scrape any remaining marinade from the bowl over the chicken. Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.

3. Remove the skillet from the oven and spoon pan juices over the top of the chicken to wet the skin. Heat the broiler. Broil chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning. Let the chicken rest in the skillet for 10 minutes. Transfer chicken to a shallow platter. Stir lemon juice into the pan juices, then spoon over chicken. Serve.

Notes: Use a vegetable peeler to remove six strips of zest from the lemon. If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. Make sure to use kosher salt here; we developed this recipe using Diamond Crystal Kosher Salt.