Recipe for Simple Roasted Chicken

A local grocery store by the name of Wegmans is the setting for our grocery shopping. They make one of the best Rotisseries to feed a small family. If you haven’t check out our Garlic Herb Butter Roasted Chicken recipe, its delicious.  Therefore, whenever we smell these spices being cooked, it instantly transports us to comfort. We frequently think of the beautiful things that have happened to us in conjunction with cuisines, we can’t help but smile whenever we cook meals together. Naturally, being so tasty makes it an even more appealing proposition. 

The preparation of food is among our most-loved activities in the kitchen. What we like most about this dish and the majority of cuisines is the fresh flavors used. This is one of our favorite kinds of cooking to create since it includes a substantial amount of garlic, a variety of fresh herbs, and, of course, flavorful olive oil. Nothing makes us feel good than knowing that we are preparing and eating nutritious meals, and there is nothing else that comes close.

Recipe for Simple Roasted Chicken

Recipe by foodXmorrisons
Course: DinnerCuisine: AmericanDifficulty: Easy


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Cooking time


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Wonderful recollections are triggered when one is exposed to the enticing aroma of roasted chicken seasoned with the ideal combination of herbs and spices. Regular chicken may be transformed into a delectable central course ideal for any weekday supper using a sample preparation technique.

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  • 8 Thighs from a chicken

  • 2 Cloves of garlic.

  • 1 tablespoon Oregano (dont be afraid to eyeball other herbs)

  • 1 teasonspoon Ground chili peppers

  • Black pepper (you can be the judge)

  • Juice of 1 FRESH lemon

  • 1/2 cup olive oil

  • 1-2 Tablespoons Honey


  • To prepare this dish, make three to four cuts through each chicken thigh until you reach the bone.
  • The chicken should then be seasoned with salt and pepper and left aside after this step.
  • Mix the minced garlic, chili peppers, oregano, salt, pepper, honey, olive oil, and lemon juice in a large bowl until everything is well distributed. Marinate the chicken pieces by submerging them in the marinade. Refrigerate for 2-4 hours after being wrapped in plastic and covered with a lid.
  • As soon as you are ready to bake the chicken, take it from the marinade, pat each piece of chicken dry, and then set it on a baking sheet that has been prepped and coated with parchment paper.
  • Bake at 200ºC/400ºF for 30-40 minutes. After the cooking process, move the dish to the broiler and continue cooking until the skin is golden brown and crispy. In most cases, this takes an extra four to five minutes.


  • When you have a considerable amount of the mixture left over, you may shred it and keep it in the fridge for up to three days. If you anticipate having the chicken for a more extended period before eating it, place it in a container for storage in the freezer that has been labeled and freeze it until you are ready to use it.

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Can I Make Do With Chicken Breasts Instead?

You may make this dish using chicken breasts, but you must keep a close eye on them and cook them for the minimum necessary time to reach a safe temperature. Chicken thighs are fattier than chicken breasts, which are far less greasy. This implies that it is pretty simple to overcook chicken breasts using baking.

If you want to be sure the temperature is accurate, I suggest using a meat thermometer. Using this method, you can ensure that the chicken is cooked to perfection without the piece of flesh being tough or dry.

Over a few years, we’ve developed a severe crush on chicken thighs. It began with this recipe for cheese-stuffed bacon-wrapped chicken thighs, but the herb-infused Instant Pot chicken thighs with mushrooms have become another terrific alternative that is both tasty and simple to prepare.

Different Ways to Serve Chicken

This recipe may be used in an astounding variety of delicious ways. We bake a huge batch of this chicken since it is so quick to make and tastes so good. We then utilize it throughout the week. The following list some of my preferred applications for this chicken dish.

  • Shredded and served on salad greens with a  salad dressing of your choice.
  • Pulled and placed into a new pita along with shredded lettuce, chopped tomato, and crumbled feta cheese.
  • Tossed with dressing and rolled up in a tortilla with other vegetables.
  • Stuffed into a pita with this traditional hummus recipe.
  • Included in this classic salad is made with chickpeas.