Recipe Image

Crusty Herbed Chicken

  • 1 h
  • 3 h
Ann Lovejoy
“A crunchy crust of crumbs and minced herbs seals in the natural juices.”


    • 1 lemon
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons black peppercorns, cracked (see Tip)
    • 2 cloves garlic, crushed
    • 4 pounds bone-in chicken pieces, skin removed
    • 2 cups fresh whole-wheat bread crumbs, toasted (see Tip)
    • ⅔ cup minced fresh herbs, (approximately 6 tablespoons chopped scallions or chives, 1 tablespoon rosemary, 1 tablespoon sage)


  • 1 Using a vegetable peeler, remove half the rind from the lemon and cut it into strips. Juice the lemon. Combine lemon rind, juice, oil, pepper and garlic, and place the mixture in a large plastic bag. Shake to blend seasonings. Add chicken, squeeze out excess air, seal and marinate in the refrigerator at least 2 hours, or until cooking time.
  • 2 Preheat grill to medium-high.
  • 3 Combine crumbs and herbs in a large, shallow dish. Remove chicken from the marinade, brush off lemon rind and peppercorns, and roll each piece in the crumb mixture. Coat each piece as thickly and evenly as possible.
  • 4 Oil the grill rack (see Tip). Grill the chicken, turning every 10 to 15 minutes, until juices run clear, about 30 to 40 minutes.
  • To crack peppercorns, place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.
  • To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about ⅓ cup crumbs.
  • To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
ALL RIGHTS RESERVED © 2019 Printed From 10/17/2019