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Oven Roasted Ten Herb Chicken

Posted by Recipethyme at american-builder.com.com 8/28/2001 12:47 am

4 halves small roasting chicken or
    4 "airline" chicken breasts (they have the
    wing still attached to the breast)
1/2 cup olive oil
5 cloves garlic, thinly sliced
1 tablespoon basil, finely chopped
1 tablespoon tarragon, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon oregano, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon sage, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon mint, finely chopped
1 tablespoon kosher salt
1/2 teaspoon black pepper

Combine all the ingredients, except chicken in a large enough bowl to hold the chicken. Toss chicken in marinade and coat well with all the fresh herbs. Allow to marinate in refrigerator at least 2 hours.

Remove to a baking pan, skin side up, and place in a 500 degree oven for 15 minutes. Reduce the heat to 325 degrees F and bake until chicken is golden and tender, about 15 minutes for the "airline breasts" and about 30 more minutes for the chicken halves. Remove from oven and add 1 cup water to pan. Deglaze pan and serve chicken with pan juices.

Serves 4.

Potatoes and Beans
2 pounds new or fingerling potatoes, cooked
1 pound fresh green beans, blanched
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Slice the potatoes into 1-inch dice. Toss with beans, olive oil, garlic, parsley and salt and pepper to taste. Serve along side of the chicken.

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