← Back to Search Results
roasting
Herb Marinated Chicken

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 1 butterflied chicken (about 3 ½ pounds), or 4 chicken breasts, preferably free-range or organic
  • A bunch of summer savory
  • A bunch of fresh rosemary
  • 8 cloves of garlic, skins left on
  • 8 tablespoons of extra virgin olive oil
  • A thumb-sized piece of fresh root ginger
  • Sea salt and freshly ground black pepper
  • 2 lemons, washed and thinly sliced
  • 2 glasses of Chardonnay

Directions

Open out the chicken like a book, press flat and place in a roasting tray. In a pestle and mortar or with a rolling pin and a metal bowl, bash and bruise the flavour out of the herbs, squash in the garlic cloves and pour in the olive oil. Mix and rub all over the chicken, then lay it out flat, skin-side up, and grate over half the ginger.

If you have time, leave it for a couple of hours to marinate.

Preheat your oven to 425°F. Season the chicken well after marinating and place it in the preheated over for 30 minutes. Remove and lay the lemon slices over the chicken, then grate the rest of the ginger all over. Tilt the tray and spoon over all the lovely cooking oils before adding the wine to the tray and cooking for another 20 minutes or until nice and golden and cooked through – the juices should run clear. Alternatively, you can use chicken breasts and cook in the preheated oven for 30 minutes.

Remove from the oven and rest for 10 minutes before serving.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on using one 3 1/2 pound chicken and includes 1/8 teaspoon of added salt per serving as well as 10 oz of Chardonnay.

 

Nutritional Information

Nutrients per serving (% daily value)

681kcal (34%)
382mg (38%)
52mg (87%)
105mcg RAE (3%)
592mg
103mg
30g
1g
10g
19g
114mg (38%)
407mg (17%)
11g (54%)
51g (79%)
8mg (44%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
desserts-4-today Desserts 4 Today
by Abby Dodge
good-to-the-grain Good to the Grain
by Kim Boyce
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?