Herby Roast Chicken

Herby Roast Chicken | ChopChop


Chicken and herbs go so well together. You can vary the herbs as you like, but do 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: 

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


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
tablespoons chopped fresh thyme, rosemary, sage, or marjoram, or 2 teaspoons dried
Juice and zest of 1 lemon
teaspoon kosher salt


  1. Turn the oven on and set it to 425 degrees.
  2. Put everything in the bowl and mix well. Cover and refrigerate up to 2 days or proceed with the recipe.
  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. Carefully put the baking sheet in the oven and bake until the chicken is well browned and crispy, about 45 minutes. Serve right away, or transfer to a lidded container and refrigerate up to 3 days.