I used this recipe to marinate some chicken breasts before grilling. I used fresh herbs, and only marinated for 2 hours. It was delicious!
Provençal Herb-Marinated Roast Chicken
Chef John des Rosiers prefers to marinate his chickens for two days to allow the flavors of the herbs to infuse the chicken. We found that even a four-hour soak yields satisfying results. Roasting the chicken at a high temperature seals in juices and keeps the meat tender. Use sturdy kitchen shears to easily cut the chickens in half.
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- Calories: 221
- Calories from fat: 30%
- Fat: 7.3g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.4g
- Protein: 35.5g
- Carbohydrate: 1.2g
- Fiber: 0.5g
- Cholesterol: 113mg
- Iron: 2.2mg
- Sodium: 500mg
- Calcium: 31mg
- 2 (3-pound) roasting chickens
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh basil
- 1 1/2 tablespoons extravirgin olive oil
- 1 1/4 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- Cooking spray
- Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
- Preheat oven to 500°.
- Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray. Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
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