CHICKEN WITH HERBS

Chicken With Herbs image

Provided by Michael Barbaro

Time 40m

Yield 2 servings

Number Of Ingredients 12

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
1/2 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)

Steps:

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.
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.
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.
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.