EFK Tested
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.
- Prep
- 15 min
- Cook
- 45 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
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.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; roasting pan or baking dish; tongs; instant-read thermometer; BlueStar oven.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat gently with a little pan juice or stock to protect moisture, especially when using chicken breasts.
View this recipe on the original EFK website ↗