Herby Roast Chicken

Herby Roast Chicken | ChopChop


Chicken and herbs go so well together. You can vary the herbs as you like, but be sure to choose one with a woody stem—like the ones we suggest below— since tender herbs such as parsley or basil won’t hold up as well in the oven.

Hands-on time: 10 minutes
Total time: 1 hour
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Kitchen scissors
Mixing bowl
Measuring spoons
Zester (adult needed)
Large rimmed baking sheet
Pot holders


small bone-in, skin-on chicken thighs or drumsticks, or a combination, the fat trimmed off with kitchen scissors or sharp knife
garlic cloves, peeled and minced
2 tablespoons
chopped fresh or 2 teaspoons dried thyme, rosemary, sage, or marjoram
Juice and zest of 1 lemon
1 teaspoon
kosher salt


  1. Turn the oven on and set the heat to 425 degrees.
  2. Put everything in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to 2 days.
  3. Dump the contents of the bowl onto the baking sheet, making sure the chicken pieces are in a single layer, not crowded on top of one another.
  4. Once the oven temperature has reached 425 degrees, put the pan in the oven and bake until the chicken is well browned and crispy, about 45 minutes.
  5. Serve right away, or cover and refrigerate up to 3 days.