Greek Chicken

Steps

1. 1Using vegetable peeler, remove six (3-inch) strips zest from 1 lemon. Chop zest and transfer to large bowl.
2. 2Add ¼ cup extra-virgin olive oil, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 5 chopped garlic cloves, 1 tablespoon kosher salt, 1½ teaspoons dried oregano, 1 teaspoon ground coriander, ½ teaspoon red pepper flakes, and ½ teaspoon pepper to bowl with zest.
3. 3Cut three ½-inch-deep slits in skin side of 2 split chicken breasts, two ½-inch-deep slits in skin side of 2 thighs, and two ½-inch-deep slits in 2 drumsticks.
4. 4Transfer chicken to bowl with marinade and turn to thoroughly coat, making sure marinade gets into slits. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. 5Adjust oven rack 6 inches from broiler element and heat oven to 425 degrees.
6. 6Place chicken, skin side up, in 12-inch ovensafe skillet. Using silicone spatula, scrape any remaining marinade from bowl over chicken.
7. 7Roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 30 to 35 minutes.
8. 8Remove skillet from oven and spoon pan juices over top of chicken to wet skin.
9. 9Heat broiler. Broil chicken until skin is lightly browned, about 3 minutes, rotating skillet as necessary for even browning.
10. 10Let chicken rest in skillet for 10 minutes. Transfer chicken to shallow platter.
11. 11Stir 1 tablespoon lemon juice into pan juices, then spoon over chicken. Serve.