Chile-Roasted Chicken with Lemon, Honey, and Feta
June 2, 2022 • 0 comments
With a simple marinade of citrus and garlic, this chicken is flavorful, sweet, and sticky. It's also easy to customize - you can roast it with any root veggies that you'd like, and change the fresh herbs to meet your preference. If you're just learning how to roast chicken, making leg quarters is a great place to start.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (3 lbs.) Chicken Leg Quarter
- (1 tbsp.) Honey
- (to taste) Salt and black pepper
- (2) Garlic cloves, crushed
- (1 tbsp.) Extra-virgin olive oil
- (1/4 tsp.) Red-pepper flakes
- (2) Fresh rosemary sprigs
- (1) Lemon, thinly sliced and seeded
- (1/2 cup) Feta, crumbled into large pieces
- (1/4 cup) Fresh mint, dill, or parsley, chopped
- (1-2 tbsp.) Butter
Directions
- Season the chicken all over with salt and pepper. In a large bowl, mix together the garlic, honey, olive oil and 1/4 tsp. red-pepper flakes. Add the chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (It's okay if it's a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine.
- Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees.
- Meanwhile, heat a large cast-iron skillet on the stovetop over medium heat. Add 1-2 tbsp. butter and melt.
- Remove the leg quarters from marinade and sear, skin-side down, in the cast-iron until browned (about 3-4 minutes). Flip to skin-side up. Leave in the cast iron, or transfer to another baking dish.
- Spread chicken and lemons (and any other root veggies you'd like) across a single layer in the baking dish or cast iron, and tuck in the rosemary sprigs. Drizzle oil over everything. Roast for 20 minutes.
- After 20 minutes, gently stir the lemons and chicken, and sprinkle the feta on top. Roast for 20 to 25 minutes longer, or until the chicken is deeply bronzed and cooked through, and a meat thermometer inserted into the thickest part of the thigh reads 165 degrees. Serve with garnished fresh herbs and more red-pepper flakes, if you like.
*Recipe adapted from Melissa Clark's recipe for The New York Times Cooking.
