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Author Notes: Kukla taught us the way to the most fragrant, herbed chicken: marinating the chicken with lots and lots of herbs, and roasting the chicken in a parchment bag so that the chicken steam-roasts its way to tenderness. See her recipe here.
We started tinkering with the ideas of this generous home cook and used her techniques for a whole chicken; while you might not get the crispy, delicate skin of many a roast chicken, bet you won't find one juicier or more scented of herbs (and without having to schmear herb butter under the skin). The parchment bag keeps the herbs from burning, with little extra work from you. —Food52
Makes 1 chicken
- 1 whole chicken
- 6 garlic cloves
- 3/4 cup mixed fresh herb leaves (such as thyme, sage, rosemary)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Finely chop garlic and herbs in food processor; then blend in oil and vinegar, salt, and peppers.
- Spread herb mixture over all sides of the chicken (including the inside). Cover and chill for at least 4 hours or overnight.
- Heat the oven to 400°F. Lay a parchment paper bag on a baking sheet, then place the chicken in the paper bag and fold the bag shut. Roast for 45 minutes.
- Cut the parchment bag down the middle and fold open the sides of the bag so that the chicken is exposed. Bake for another 30 or so minutes, until the chicken is sufficiently brown.
- Let rest for 10 minutes, then carve and serve. (Bet that schmaltz in the bottom of the pan would make a great pan sauce with some white wine, hint hint).