5 Best Roast Chicken Marinade Recipes
An easy to follow marinade recipes, you probably have all the ingredients in your pantry already!
“Roast it right, very close to the meal, and you got a dish that is juicy from the inside and crispy on the outside, in less than 5 minutes.”
Grandma Leah
Original Recipe Author
If there’s one dish that can save you when the family is coming or when you’re having guests, it’ll be chicken roast. Unless your company is vegan, it’s a crowd-pleasing dish that rarely disappoints.
The golden, crispy exterior blanched with the flavorful, tender meat creates a fantastic meal that’s pleasing to the eye and palate!
However, simply roasting the chicken with a few herbs here and there isn’t enough. To truly create a culinary masterpiece—in a matter of minutes—you need a good marinade!
That’s why it’s best to wear your apron and pick one of the following 5 best roast chicken marinade recipes!
We also made it easier for you to print each recipe separately!
Why these 5 Best Roast Chicken Marinade Recipes are A MUST-try:
5 Best Roast Chicken Marinade Recipes
An easy to follow marinade recipes, you probably have all the ingredients in your pantry already!
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Equipment
Large Pyrex pan with high sides / large disposable aluminum baking pan
Ingredients
- 4-5 chicken leg quarters (divided and with skin on)
- 1½ cups kosher salt
Classic Italian marinade:
- ⅓ cup olive/canola oil
- 1 tbsp. sweet paprika
- 1 tsp. minced garlic (or 2-3 garlic cloves, minced)
- 1 tsp. black pepper
- 1 tsp. dry oregano
- 1 tsp. dry rosemary
- 1 tsp. dry basil
- 1 tsp. dry parsley (or 2 tbsp. dry Italian seasoning mix)
- ½ tsp. hot paprika (for those who like spicy)
- ¼ tsp. salt
- 3 tbsp. water
Instructions
- Before starting any marinade, head to the oven and heat it to 400°F (200°C).
- As the oven is heating, rinse your chicken and pat it dry from excess water.
- Mix all the ingredients for your favorite marinade in a large bowl.
- Now place the chicken pieces in the marinade bowl and mix it all around until it’s covered from all sides.
- Using your hands, collect a little bit of the marinade and rub it well into the chicken to absorb the flavor.
- Place parchment paper in a baking pan.
- Sprinkle kosher salt on the side of the pan.
- On top of the previous sheet, place another one.
- Fold the edges of the two papers so that the salt doesn’t touch the chicken directly.
- Finally, add your marinated chicken to the top parchment paper with the skin facing down.
- Cover the chicken with another parchment paper, then layer the paper with aluminum foil.
- Roast it in the oven for about half an hour or more.
- Once the 30–35 minutes are up, remove the parchment paper and the foil cover.
- Flip the chicken over using a spatula—don’t use your hands, as it’ll be extremely hot.
- Roast the chicken on the other side for another 30–35 minutes until its skin turns golden and crispy.
- Every 5–10 minutes, brush the chicken with the marinade to ensure the flavor penetrates deep.
Tips
- If you want to guarantee rich flavor, marinate the chicken for at least two hours before cooking.
- Add half-cooked small potatoes (boiled in water) between the chicken pieces for a complementary side to the chicken.
- The previous marinades all work well with chicken wings, oven-roasted dark chicken cutlets, or for BBQ (grill).
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook
Equipment
Large Pyrex pan with high sides / large disposable aluminum baking pan
Ingredients
- 4-5 chicken leg quarters, divided and with skin on
- 1½ cups kosher salt
Grilled chicken marinade:
- ⅓ cup olive/canola oil (whichever one you like)
- 1 heaping tbsp. sweet paprika
- 1 tbsp. grilled chicken seasoning
- 1 tbsp. date syrup / honey
- 1 tsp. no MSG chicken soup mix (optional – replace with salt)
- 1 tsp. minced garlic (2-3 garlic cloves, minced)
- 1 tsp. black pepper
- 3 tbsp. water
Instructions
- Before starting any marinade, head to the oven and heat it to 400°F (200°C).
- As the oven is heating, rinse your chicken and pat it dry from excess water.
- Mix all the ingredients for your favorite marinade in a large bowl.
- Now place the chicken pieces in the marinade bowl and mix it all around until it’s covered from all sides.
- Using your hands, collect a little bit of the marinade and rub it well into the chicken to absorb the flavor.
- Place parchment paper in a baking pan.
- Sprinkle kosher salt on the side of the pan.
- On top of the previous sheet, place another one.
- Fold the edges of the two papers so that the salt doesn’t touch the chicken directly.
- Finally, add your marinated chicken to the top parchment paper with the skin facing down.
- Cover the chicken with another parchment paper, then layer the paper with aluminum foil.
- Roast it in the oven for about half an hour or more.
- Once the 30–35 minutes are up, remove the parchment paper and the foil cover.
- Flip the chicken over using a spatula—don’t use your hands, as it’ll be extremely hot.
- Roast the chicken on the other side for another 30–35 minutes until its skin turns golden and crispy.
- Every 5–10 minutes, brush the chicken with the marinade to ensure the flavor penetrates deep.
Tips
- If you want to guarantee rich flavor, marinate the chicken for at least two hours before cooking.
- Add half-cooked small potatoes (boiled in water) between the chicken pieces for a complementary side to the chicken.
- The previous marinades all work well with chicken wings, oven-roasted dark chicken cutlets, or for BBQ (grill).
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook
Equipment
Large Pyrex pan with high sides / large disposable aluminum baking pan
Ingredients
- 4-5 chicken leg quarters (divided and with skin on)
- 1½ cups kosher salt
Middle-Eastern marinade:
- ⅓ cup olive/canola oil
- 1 tsp. sweet paprika
- 1 tsp. BBQ seasoning
- 1 tsp. stake seasoning
- 1 tsp. grilled chicken seasoning
- 1 tsp. black pepper
- ½ tsp. turmeric
- ½ tsp. Amba spice (yes, there is such a thing, it adds lots of flavor. Optional – replace with ½ tsp. Yemenite Hawaij spice for soup)
- ¼ tsp. hot paprika (for those who like spicy)
- 3 tbsp. water
Instructions
- Before starting any marinade, head to the oven and heat it to 400°F (200°C).
- As the oven is heating, rinse your chicken and pat it dry from excess water.
- Mix all the ingredients for your favorite marinade in a large bowl.
- Now place the chicken pieces in the marinade bowl and mix it all around until it’s covered from all sides.
- Using your hands, collect a little bit of the marinade and rub it well into the chicken to absorb the flavor.
- Place parchment paper in a baking pan.
- Sprinkle kosher salt on the side of the pan.
- On top of the previous sheet, place another one.
- Fold the edges of the two papers so that the salt doesn’t touch the chicken directly.
- Finally, add your marinated chicken to the top parchment paper with the skin facing down.
- Cover the chicken with another parchment paper, then layer the paper with aluminum foil.
- Roast it in the oven for about half an hour or more.
- Once the 30–35 minutes are up, remove the parchment paper and the foil cover.
- Flip the chicken over using a spatula—don’t use your hands, as it’ll be extremely hot.
- Roast the chicken on the other side for another 30–35 minutes until its skin turns golden and crispy.
- Every 5–10 minutes, brush the chicken with the marinade to ensure the flavor penetrates deep.
Tips
- If you want to guarantee rich flavor, marinate the chicken for at least two hours before cooking.
- Add half-cooked small potatoes (boiled in water) between the chicken pieces for a complementary side to the chicken.
- The previous marinades all work well with chicken wings, oven-roasted dark chicken cutlets, or for BBQ (grill).
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook
Equipment
Large Pyrex pan with high sides / large disposable aluminum baking pan
Ingredients
- 4-5 chicken leg quarters (divided and with skin on)
- 1½ cups kosher salt
Piquant marinade for chicken:
- ⅓ cup olive/canola oil
- 1 tbsp. sweet paprika
- 1 tbsp. onion soup mix
- 1 tbsp. BBQ seasoning
- 1 tbsp. grilled chicken seasoning
- 1 tbsp. date syrup
- 1 tbsp. soy sauce
- 1 tsp. black pepper
- ½ tsp. hot paprika (for those who like spicy)
- 3 tbsp. water
Tips
- If you want to guarantee rich flavor, marinate the chicken for at least two hours before cooking.
- Add half-cooked small potatoes (boiled in water) between the chicken pieces for a complementary side to the chicken.
- The previous marinades all work well with chicken wings, oven-roasted dark chicken cutlets, or for BBQ (grill).
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook
Equipment
Large Pyrex pan with high sides / large disposable aluminum baking pan
Ingredients
- 4-5 chicken leg quarters (divided and with skin on)
Marinade that kids will like:
- 1½ cups kosher salt
- ⅓ cup olive/canola oil
- 2 tbsp. date syrup / honey / maple syrup
- 2 tbsp. sweet chili
- 2 tbsp. ketchup
- 2 tbsp. soy sauce
- 1 tsp. Dijon mustard
- 1 tsp. no-MSG chicken soup mix (optional – replace with salt)
- 1 tsp. sweet paprika
- ½ tsp. black pepper
- ½ tsp. garlic powder (if you don’t have, you can skip)
- 3 tbsp. water
Tips
- If you want to guarantee rich flavor, marinate the chicken for at least two hours before cooking.
- Add half-cooked small potatoes (boiled in water) between the chicken pieces for a complementary side to the chicken.
- The previous marinades all work well with chicken wings, oven-roasted dark chicken cutlets, or for BBQ (grill).
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook
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