Whole Herb Roasted Chicken
Yield: 4 servings
1 Spanish onion – peeled and coarsely chopped
1 cup fresh basil leaves – chopped
½ cup Fresh Italian flat parsley leaves – chopped
2 tbsp fresh rosemary leaves – chopped
1 tbsp fresh sage leaves – chopped
2 tsp kosher salt
½ tsp black pepper
grated zest of 1 lemon
¼ cup olive oil
2 three-pound chickens (or 4 pounds bone-in chicken breast) – giblets and neck removed; if preparing on grill, butterfly and lay flat
- Place the onion, basil, parsley, rosemary, sage, salt, pepper, and lemon zest in a food processor fitted with a steel blade and pulse until it is coarsely chopped. While the machine is running, add the olive oil in a thin, steady stream and process until it has emulsified.
- Place the chicken in a large glass or ceramic bowl and cover with marinade. Refrigerate for 6 to 8 hours or overnight.
- Prepare grill to medium heat. Place whole chicken on grill, skin side down. Cook approximately 20 minutes on each side – or until juices run clear.
- Preheat conventional oven to 400 degrees and roast until the juices run clear from the breast and the leg moves easily, about 35 minutes.