Title: Herb-Roasted Chicken
Categories: None
Yield: 1 Servings

2 tb Dried oregano
2 tb Dried tarragon
3 tb Dried thyme
1 tb Dried rosemary
2 Bay leaves, center ribs
-removed
1 ts Dried lavender flowers
-(optional, but a nice
-addition)
1 tb Toasted fennel seed (follow
-toasting instructions that
-follow for the entire herb
-combination)
1 ts Toasted coriander seed
1 tb Coarsely ground black pepper
2 tb Minced dried orange peel
1 tb Minced dried lemon peel
Kosher salt
Balsamic vinegar
Extra-virgin olive oil
2 Chickens or 4 game hens
1 lg Lemon
8 Garlic cloves, peeled and
-smashed.

To prepare the herb rub: Combine the oregano, tarragon, thyme, rosemary,
bay leaves and lavender flowers in a bowl. In a dry saute pan over med.
heat, toast the herb mixture until fragrant. This will take only a few
minutes. Do not burn. Return to the bowl. Add the fennel, coriander, pepper
and orange and lemon peel and stir to combine. In a spice grinder or with a
mortar and pestle (I used the blender after smashing the fennel and
coriander seeds with a mortar and pestle), coarsely grind the mixture. To
use the herb rub, combine 5 parts of the mixture with 1 part kosher salt, 3
parts balsamic vinegar and 3 parts olive oil.

Rinse the poultry and pat dry. Rub the herb rub liberally over the inside
and outside of the birds. Allow to marinate, covered, in the refrigerator
for 8 hours or overnight.

Preheat the oven to 425 degrees (for game hens). Evenly divide the lemon
slices and garlic, placing them in the cavity of each bird. Place them on a
rack in a roasting pan, breast side down. Roast for 10 minutes. Turn the
hens breast side up, reduce heat to 350 and continue roasting for another
20-25 minutes or until cooked through and juices run clear. Allow to rest
10 minutes before serving.

I used two upright roasting racks for the chickens, even with the garlic
and lemon inside. I cooked them at 400 for about 2 hours, 10 minutes.

Posted to EAT-L Digest 25 Aug 96

From: Brenda Pittsley

Date: Mon, 26 Aug 1996 11:54:00 PDT