My Really Herby Roast Chicken 🙂
1) In a blender combine the a lot of parsley, rosemary, thyme, sage, garlic, olive oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
2) I like my chicken crispy and so I cook it in the oven at 425F for 1 1/2 hours depending on how big the chicken is.
After 30 minutes, check on your chicken. Baste with the juices that have accumulated in the pan. If you don’t have a lot of liquid, add a cup of wine to the pan. Baste every 30 minutes with cooking liquids, adding wine (or water) as needed. After an hour and a half, check the temperature (I plunge the thermometer in the thickest part of the thigh). If it reads 165, you’re done.
3) Cover the bird with foil and let it rest for at least 10 minutes. Don’t skip this step – it’s worth the wait.
* For this recipe I chopped up onions, carrots, celery and apples, seasoned and in the bottom of the pan to roast with the chicken