Lawry's Herb and Garlic Marinade Chicken Recipe: Zesty Garlic-Infused Chicken With Crispy Skin

This Lawry's Herb and Garlic Marinade Chicken Recipe transforms simple chicken breasts into a restaurant-worthy dish with minimal effort. The marinade's blend of garlic, herbs, and spices infuses every bite, while the crispy skin adds texture that keeps everyone reaching for seconds.

I developed this method after testing countless marinades—this one consistently delivers bold flavor without overpowering the natural taste of the chicken.

The beauty of this recipe lies in its versatility—whether you're grilling, baking, or pan-searing, the marinade ensures tender, flavorful chicken every time. The key is letting the chicken marinate for at least 30 minutes, though overnight results in even deeper flavor.

For extra crispiness, pat the chicken dry before cooking and sear it skin-side down in a hot pan or on the grill.

By the time you serve this dish, you'll have golden, crispy-skinned chicken with juicy interiors and an aromatic crust that makes it impossible to resist. The marinade's garlic-forward profile pairs perfectly with roasted vegetables or a fresh salad, creating a balanced meal that feels indulgent yet simple.

This is the kind of recipe that elevates ordinary weeknights into something special.

Ready to impress? The full step-by-step guide covers marinating, cooking, and plating—plus tips for adjusting the method to your preferred technique. Let's get started!

Ingredients for lawry's herb and garlic marinade chicken

Eleven ingredients transform ordinary chicken into restaurant-quality with minimal effort and maximum flavor.

The Lawry's Seasoned Salt is the foundation of this marinade—its blend of garlic, onion, and parsley powder creates depth without overpowering. For optimal results, purchase Lawry's directly from their website or specialty stores like Williams Sonoma or Sur La Table, where you'll find the highest quality. Fresh herbs like rosemary and thyme elevate the flavor profile significantly; Whole Foods Market or Trader Joe's typically carry robust, aromatic varieties. The extra-virgin olive oil should be cold-pressed and unfiltered—brands like California Olive Ranch or Colavita deliver consistent quality. For the garlic, organic cloves from the produce section ensure maximum potency, though standard grocery store garlic works in a pinch.

Substitutions can be made with careful consideration of flavor balance. If Lawry's Seasoned Salt is unavailable, blend 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried parsley as a substitute. For fresh herbs, dried versions can be used at one-third the quantity, though the flavor will be less vibrant. Fresh lemon juice can be replaced with bottled lemon juice, but freshly squeezed is preferred for brightness. The cornstarch is critical for achieving crispy skin—arrowroot powder works as an alternative, though cornstarch provides a slightly firmer texture. If extra-virgin olive oil is unavailable, avocado oil offers a neutral flavor profile that won't compete with the marinade's robust taste.

This marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The chicken should marinate for at least 30 minutes, though overnight yields the most tender, flavorful results. For optimal crispiness, pat the chicken dry with paper towels before cooking. The marinade itself keeps well for up to 1 week in the fridge, making it ideal for meal prep. When reheating, use low heat to preserve moisture, or serve fresh from the grill for the best texture.

Step-by-step instructions for herb and garlic chicken with crispy skin

This method transforms simple chicken breasts into restaurant-quality pieces with golden, shatteringly crisp skin.

In a small mixing bowl, combine the 1 tablespoon Lawry's Seasoned Salt, 6 cloves freshly minced garlic cloves, 0.33 cup extra-virgin olive oil, 0.25 cup finely chopped fresh parsley, 1 tablespoon finely chopped fresh rosemary, 1 tablespoon finely chopped fresh thyme, and 2 tablespoons freshly squeezed lemon juice. Whisk vigorously until fully emulsified—the marinade should coat the back of a spoon smoothly.

Place the 1.5 lb boneless, skin-on chicken breasts between two sheets of plastic wrap and pound gently to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents thick spots that might stay undercooked. Pat the chicken dry with paper towels—moisture is the enemy of crisp skin—and place in a shallow dish. Pour the marinade over the chicken, turning to coat both sides completely. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes before cooking. This equalizes the internal temperature for even cooking. In a small bowl, mix the 1 tablespoon cornstarch with 0.5 teaspoon diamond crystal kosher salt and 0.5 teaspoon freshly ground black pepper. This creates a dry rub that will adhere to the skin and form a crispy crust.

Heat a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook undisturbed for 5 minutes until the skin develops golden-brown spots and the chicken releases easily from the pan. Flip the chicken and sprinkle the cornstarch mixture evenly over the skin-side. Press down gently with a spatula—this ensures even contact and prevents curling. Cook for another 3 minutes until the cornstarch forms a golden crust.

Transfer the skillet to a preheated 400°F oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F when measured at the thickest part of the breast. The skin should be deep golden brown with crisp edges that shatter slightly when pressed. If the skin browns too quickly, tent loosely with aluminum foil to prevent burning while the chicken finishes cooking.

Remove the chicken from the oven and let it rest on a wire rack for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The crispy skin will maintain its texture while the meat stays tender and infused with the herb and garlic marinade.

Slice the chicken against the grain into ¼-inch thick pieces and serve immediately. The contrast of crispy, golden skin and juicy, herb-infused meat creates a satisfying texture profile. Pair with a bright lemon wedge or a simple herb salad to complement the flavors. The marinade's acidity and aromatic herbs ensure every bite delivers a harmonious balance of zesty, savory, and crispy elements.

Storing and reheating this dish

Marinade Storage

The Lawry's herb and garlic marinade keeps beautifully in the fridge for up to 7 days when stored in an airtight container. I like using glass jars with silicone lids—they’re microwave-safe if you ever want to reheat leftovers.

For longer storage, freeze the marinade in ice cube trays—each cube makes a perfect single-use portion. Just thaw overnight in the fridge before using. 🧊

Chicken Prep for Storage

After marinating, cook the chicken as directed, then let it cool completely before storing. For short-term fridge storage (up to 3 days), place cooked chicken in a single layer in an airtight container with a damp paper towel to retain moisture.

If freezing, wrap each piece individually in plastic wrap before transferring to a freezer bag—this prevents freezer burn and makes reheating easier. Label with the date for tracking. ❄️

Reheating Crispy Skin

Reheating chicken with crispy skin is tricky—most methods ruin the texture. My go-to is the stovetop skillet method: Heat 1 tablespoon neutral oil (like avocado oil) over medium heat, add the chicken skin-side down, and cook for 2-3 minutes until the skin re-crisp.

Flip briefly to warm through. For microwave reheating, cover with a damp paper towel and heat in 30-second bursts on 50% power, flipping halfway. Avoid the oven—it dries out the skin. 🔥

Make-Ahead Cooking Tips

For meal prep, I recommend partially cooking the chicken (until just below 165°F internal temp) and finishing it fresh. Store the raw chicken in the marinade in the fridge for up to 2 days before cooking.

Alternatively, cook the chicken fully, then store it in the marinade (strained) to keep it moist. Reheat only when ready to serve for the best texture. This method saves time while keeping flavors vibrant. ⏰

Freezer-Friendly Leftovers

Fully cooked chicken freezes for up to 3 months if stored properly. After cooling, place pieces in a single layer on a tray to flash-freeze, then transfer to a freezer bag with parchment paper between layers to prevent sticking.

When reheating from frozen, use the stovetop skillet method—no thawing needed. The skin stays crispier this way than if you thaw first. 💫

Serving Suggestions

Serve reheated chicken immediately for the best texture, especially with crispy skin. Pair with warm crusty bread to soak up any extra marinade or serve over a bright arugula salad with lemon vinaigrette to cut through the richness.

For a hearty meal, add roasted potatoes or sautéed green beans—both complement the herby, garlicky flavors beautifully. 🥗

Frequently asked questions