Baked Chicken with Herbs

This herb-roasted chicken keeps things simple and lets the aromatics do the talking. A whole chicken gets cut into pieces, skinned, and baked in a pan sauce of melted butter, olive oil, lemon juice, Worcestershire, garlic, and a trio of dried herbs: basil, marjoram, and oregano.

The method is straightforward but smart. The butter and oil melt right in the baking pan in the hot oven, then the herbs and aromatics get stirred in to bloom in the fat before the chicken goes in. Starting meaty-side down lets the chicken absorb the herb sauce as it cooks, then flipping halfway through gives the top side time to brown and crisp.

Lemon juice and Worcestershire together create a tangy, savory base that keeps the skinless chicken moist. Without skin to protect the meat, that pan sauce is doing all the basting work, so make sure every piece gets a good coating before it goes in the oven.

Pro Tips

• Remove skin before baking. It sounds counterintuitive, but skinless pieces absorb far more flavor from the herb sauce.
• Use a metal pan, not glass. Metal heats faster and gives better browning on the chicken.
• Spoon pan juices over the chicken when you flip it at the 30-minute mark.
• Check the thickest pieces with an instant-read thermometer. You’re looking for 165°F (74°C) at the thickest point.

Variations

• Add a teaspoon of smoked paprika to the herb mixture for a deeper, smokier flavor.
• Swap lemon juice for white wine for a more French-inspired take.
• Toss quartered potatoes or root vegetables into the pan around the chicken for a one-pan dinner.