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Ingredients
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
½ 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)
Nutritional analysis per serving (2 servings)
11 grams carbs; 667 milligrams cholesterol; 2014 calories; 87 grams monosaturated fat; 29 grams polyunsaturated fat; 38 grams saturated fat; 167 grams fat; 1 gram trans fat; 3 grams fiber; 1720 milligrams sodium; 114 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Always delicious! I have made this several times, popping it into the marinade in the morning and cooking it that evening, and it is always wonderful, in spite of the shortened marinating time. Yesterday, I made it with lemon thyme and scattered small potatoes in the roasting pan and it was perfect!