Chicken With Herbs

Ingredients

• 1 tablespoon finely chopped fresh marjoram
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh thyme leaves
• 3 to 4 cloves peeled garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 bay leaves
• Juice of 1 lemon
• 1 teaspoon salt
• Pinch of ground white pepper
• ½ cup extra-virgin olive oil
• 1 free-range chicken, about 3 pounds, cut into 2 drumsticks, 2 thighs, and 4 breast halves with wing attached (save or discard back)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    2568 calories; 189 grams fat; 46 grams saturated fat; 1 gram trans fat; 95 grams monounsaturated fat; 34 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 200 grams protein; 733 milligrams cholesterol; 1862 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine fresh and dried herbs, garlic, lemon juice, salt and pepper in food processor. When machine begins running, slowly pour in olive oil to form a thick emulsion.
2. Transfer to a non-aluminum bowl or pan, add chicken, and turn to coat. Cover and refrigerate 2 to 3 days, turning once or twice.
3. Preheat oven to 400 degrees. If planning to finish cooking on a charcoal grill, prepare a hot coal fire. Then, place chicken pieces skin-side up in a shallow roasting pan. Roast uncovered until almost cooked through, about 25 minutes.
4. Finish cooking over a charcoal fire, or under a preheated broiler, turning once, until skin is well browned and meat is cooked and juicy, 5 to 7 minutes. Serve hot.

40 minutes