Name: Herb-Roasted Chicken
Ingredients: 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.

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sami		1	Servings

INGREDIENTS

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.

INSTRUCTIONS

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 <[email protected]>
Date:    Mon, 26 Aug 1996 11:54:00 PDT

A Message from our Provider:

“No one knows the pain of rejected love like Jesus”