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Oven Roasted Ten Herb Chicken



  • 4 halves small roasting chicken or 4 "airline" chicken breasts (they have the wing still attached to the breast)
  • 1/2 cup olive oil
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon basil, finely chopped
  • 1 tablespoon tarragon, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon oregano, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon marjoram, finely chopped
  • 1 tablespoon sage, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon mint, finely chopped
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper

Potatoes and Beans

  • 2 pounds new or fingerling potatoes, cooked
  • 1 pound fresh green beans, blanched
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste


  1. Chicken: Combine all the ingredients, except chicken in a large enough bowl to hold the chicken.
  2. Toss chicken in marinade and coat well with all the fresh herbs.
  3. Allow to marinate in refrigerator at least 2 hours.
  4. Remove to a baking pan, skin side up, and place in a 500 degree F oven for 15 minutes.
  5. Reduce the heat to 325 degrees F and bake until chicken is golden and tender, about 15 minutes for the "airline breasts" and about 30 more minutes for the chicken halves.
  6. Remove from oven and add 1 cup water to pan.
  7. Deglaze pan and serve chicken with pan juices.
  8. Potatoes and Beans: Slice the potatoes into 1-inch dice.
  9. Toss with beans, olive oil, garlic, parsley and salt and pepper to taste.
  10. Serve alongside the chicken.

Yield: 4 servings

Posted by Recipethyme at Recipe Goldmine 8/28/2001 12:47 am.

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