50 minutes
A deliciously glazed chicken dish with a blend of citrus and spices, topped with feta cheese.
Chicken Thighs And Drumsticks, bone-in, skin-on
0 lb
to taste
Black Pepper, freshly ground
to taste
Garlic Clove, finely grated or crushed to a paste
each
tablespoons
tablespoons
teaspoons
Rosemary Sprigs, fresh
each
Lemon, thinly sliced and seeds removed
each
Feta Cheese, crumbled
0 oz
Fresh Herbs, chopped (mint, dill, or parsley)
to taste
1. Marinade Prep
Season the chicken liberally with salt and pepper. In a large mixing bowl, combine garlic, honey, 1 tablespoon olive oil, and 1/4 teaspoon red-pepper flakes. Using your hands, toss the chicken in the mixture, ensuring an even coat. Add rosemary and lemon slices to the bowl, tossing again to distribute. Allow to marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
2. Oven Setup
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Prepare a sheet pan with a silicone liner or parchment paper.
3. Roasting
Arrange the chicken and lemon slices in a single layer on the pan, inserting the rosemary sprigs among them. Drizzle with additional olive oil. Roast for 20 minutes, then use tongs to turn the chicken and stir the lemons.
4. Adding Feta
Scatter feta cheese over the chicken. Continue roasting for another 20 to 25 minutes, until the chicken is well-browned and reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) when checked with a thermometer.
5. To Serve
Garnish with your choice of chopped fresh herbs and an optional sprinkle of red-pepper flakes.
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