Herb chicken is an easy and tasty second course, always made by my grandmother, and with a few ingredients, you’ll get a second course that will leave you licking your lips! In this recipe, I’ll explain how to make perfect roast chicken, tender inside with a crispy crust. I used chicken thighs, but you can use the parts you prefer! Herb roast chicken is a delightful country dish that everyone always loves, and grandma’s recipes are always the best!
Here are some perfect side dishes to pair with herb chicken:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Mediterranean
- Seasonality: All Seasons
Ingredients for Easy and Tasty Herb Chicken
- 6 chicken thighs (of equal size)
- 3 cloves red garlic
- 1 oz sage (fresh)
- 2 tbsps rosemary (fresh or dried)
- to taste mixed peppercorns (freshly ground)
- 1 pinch fine salt (just a little, as the herbs add flavor)
- 2 glasses light beer
- 3 tbsps extra virgin olive oil
Useful Tools
- Cutting Board
- Knife
- Bowl
- Plastic Wrap
- 2 Spoons
- Baking Pan
- Wooden Spoon
- Kitchen Scale
- Chopper
Preparation of Herb Chicken, How to Cook Chicken Easily and Tastily
Wash the sage and rosemary well (if using fresh), dry them and chop them together with the garlic (well cleaned) and salt, you should get a very fine knife chop, set it aside.
Place the chicken thighs in a bowl, pour the prepared herb mix over them, add freshly ground pepper and mix until all the chicken thighs are coated.
Add the beer and oil to the bowl, cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
After resting in the fridge, pour the chicken thighs into a baking pan and pour all the marinade with the herbs over them, preheat the oven to 482°F and bake, cook for 45 minutes to 1 hour, turning the thighs occasionally until fully browned, once cooked, take the herb chicken out of the oven and enjoy!
TIPS
If you see that the chicken browns too much on the outside during cooking, cover it with a sheet of parchment paper for 15 minutes, then remove it and finish cooking.
If you want extra crispy skin, turn on the grill for the last 4/5 minutes!
Before serving, you can sprinkle chopped rosemary on top (fresh or dried according to your taste).
