Herb chicken is an easy and tasty main course, my grandmother used to make it, and with a few ingredients, you will get a main course that’s finger-licking good! In this recipe, I explain how to make a perfect roast chicken that’s tender inside with a crispy crust. I used chicken thighs, but you can use the parts you prefer! The herb roast chicken is a rustic delight that everyone always loves, plus grandma’s recipes are always the best!
Here you can find some perfect sides to pair with herb chicken:
- Difficulty: Very easy
- Cost: Very cheap
- 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 is enough, it gets flavored with the herbs)
- 2 glasses light beer
- 3 tbsps extra virgin olive oil
Useful Tools
- Cutting Board
- Knife
- Bowl
- Cling Film
- 2 Spoons
- Baking Dish
- Wooden Spoon
- Kitchen Scale
- Chopper
Preparation of Herb Chicken, How to Cook Chicken Easily and Tasty
Wash the sage and rosemary well (if using fresh), dry them, and chop them together with the garlic (well cleaned) and salt, you need to get a very fine knife mince, set it aside.
Place the chicken thighs in a bowl, pour the prepared aromatic mince over them, also add freshly ground pepper and mix until all the chicken thighs are covered.
Add the beer and oil to the bowl, cover the bowl with cling film, and refrigerate for at least 30 minutes.
After the fridge rest, pour the chicken thighs into a baking dish and also pour all the marinade with the herbs over them, heat the oven to 482°F and bake, cook for 45 minutes to 1 hour, turn the thighs occasionally until completely golden, once cooked remove the herb chicken from the oven and enjoy!
TIPS
If you see that the chicken is browning too much on the outside during cooking, cover with a sheet of parchment paper for 15 minutes, then remove it and finish cooking.
If you want chicken with super 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).
