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Grilled Chicken Parmesan recipe from Hilton Head Healthįor 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. Relaxation reigns on the Greek isle of Hydra Make sure to use kosher salt here we developed this recipe using Diamond Crystal Kosher Salt.If you have a rasp-style grater and prefer to use it to zest the lemon, you will need about 1 tablespoon of zest. Use a vegetable peeler to remove six strips of zest from the lemon.Stir lemon juice into the pan juices, then spoon over chicken. Let the chicken rest in the skillet for 10 minutes.

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Broil chicken until the skin is lightly browned, about 3 minutes, rotating the skillet as necessary for even browning. Remove the skillet from the oven and spoon pan juices over the top of the chicken to wet the skin.Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes. Using a rubber spatula, scrape any remaining marinade from the bowl over the chicken. Place chicken, skin side up, in a 12-inch oven-safe skillet. Adjust the oven rack 6 inches from the broiler element and heat the oven to 425 degrees.Cover and refrigerate for at least 30 minutes or up to 2 hours. Transfer chicken to the bowl with the marinade and turn to thoroughly coat, making sure the marinade gets into the slits. Cut three 1/2-inch-deep slits in the skin side of each chicken breast, two 1/2-inch-deep slits in the skin side of each thigh and two 1/2-inch-deep slits in each drumstick leave the wings whole. Combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in a large bowl.3 pounds bone-in chicken pieces (2 split breasts, 2 drumsticks, 2 thighs and 2 wings, wingtips discarded).

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6 (3-inch) strips lemon zest, chopped, plus 1 tablespoon juice.

Served with the pan sauce spooned over top, this simple yet flavorful supper is a great addition to your recipe repertoire – until you can make it to Alabama, of course. As the chicken cooked, the marinade and the chicken juices transformed into a deeply flavorful pan sauce. And to achieve the lovely browning we remembered from the chicken at Johnny’s, we roasted our chicken at a relatively hot 425 degrees and gave it a blast of heat from the broiler at the end of cooking. To make sure the marinade penetrated past the surface of the chicken, we cut 1/2-inch-deep slashes in each piece.

Rather than finely mince the fresh herbs, we opted to simply chop them we found that with slightly larger pieces, the bursts of flavor were more pronounced and exciting. After experimenting with fresh herbs, dried herbs, and even dried herb blends, we found the best balance with fresh thyme, fresh rosemary, and dried oregano (which packs a more pungent punch than fresh). Our first order of business was determining which herbs to use in the marinade. Once our editors tried the dish on a recipe-research trip, we knew we had to create a version of Johnny’s Greek chicken that home cooks could make whenever they couldn’t get the real thing. Johnny’s Restaurant in Homewood, Alabama, is known far and wide for its Greek baked chicken, a super flavorful dish of marinated and roasted chicken with tons of herbs and lemon – a reflection of the chef’s Greek heritage and Alabama upbringing. Easy enough to make at home – until you can make it to Johnny’s. The editors at America’s Test Kitchen have re-created Johnny’s Greek Chicken, a favorite of customers at Johnny’s Restaurant in Homewood, Alabama.