A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN

A Nineties Twist to a Grandmother's Roast Chicken image

Provided by Joan Nathan

Yield Yield: 6 servings

Number Of Ingredients 5

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4 cloves garlic or to taste
1 4-pound chicken, cut into 8 pieces
salt and freshly ground pepper to taste
sprigs of fresh rosemary, thyme, and sage
1/4 cup vegetable or olive oil

Steps:

Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.
Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.
Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear.