pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
large garlic cloves, finely grated or crushed to a paste
tablespoon extra-virgin olive oil, plus more for drizzling
teaspoon red-pepper flakes, plus more for serving
fresh rosemary sprigs
lemon, preferably a Meyer lemon, thinly sliced and seeded
ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving
- Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don’t worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
- Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
- Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.