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cooking class  with Chef Todd English
Whole Herb Roasted Chicken
 
Yield: 4 servings
 
Ingredients:
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
 
Directions:
  1. 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.
  2. Place the chicken in a large glass or ceramic bowl and cover with marinade. Refrigerate for 6 to 8 hours or overnight.
  3. 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.
  4. Preheat conventional oven to 400 degrees and roast until the juices run clear from the breast and the leg moves easily, about 35 minutes.

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