- 5 Herb Marinated Roasted Half Chicken
- 1 whole chicken, split and de-boned (The butcher counter will be able to do this for you)
- 2 large lemons, quartered
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh sage, chopped
- 4 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon of chives, chopped
- 4 large cloves of fresh garlic, chopped
- 4 stalks of scallions, sliced
- 1.5 tablespoons of kosher salt
- 1 tablespoon of fresh cracked black pepper
- 0.25 cup of apple cider vinegar
- 0.75 cup of extra virgin olive oil
- Place chicken in a gallon sized zip lock bag.
- Place remaining ingredients, except for olive oil, in a blender or food processor, and puree.
- While blender or food processor is still on, slowly add in olive oil in small opening on the top of the blender or food processor until marinade is emulsified. If you do not have this option on your appliance, add all ingredients to blender or food processor and puree.
- Add marinade to the bag of chicken and let marinade for a minimum of 15 hours. 24 hours is ideal.
- Preheat the oven to 375 degrees. Place marinated chicken on a roasting pan, skin side up, and cook for 20 to 25 minutes or until chicken reaches an internal temperature of 160 degrees.
- Fire Roasted Red Pepper and Garlic Sauce
- By Jeremy Gemmer
- 3 large red bell peppers
- 3 large cloves of fresh garlic
- 0.5 cup of sour cream
- 4 ounces of heavy cream
- 2 large lemons
- 1 tablespoon of fresh cilantro, chopped
- 1 teaspoon of cracked black pepper
- 1 teaspoon of kosher salt
- 0.5 teaspoon chipotle powder
- Olive oil (only used in step 5)
- Place red bell peppers over an open flame. You can use your gas stove or a gas grill, if a gas stove is unavailable. Turn peppers as the outside becomes charred, making sure all sides of the Pepper are black in color. DON’T WORRY! IF THEY ARE CHARRED, YOU ARE DOING THIS CORRECTLY.
- Once all sides of the pepper are charred remove from flame and place in a container, cover with plastic wrap, and let set out on counter for 10 minutes. The steam will help the skins peel easier.
- Remove peppers from container and peel off blackened skin. A towel can also be used to wipe away the charred skins.
- Open the peppers and remove the seeds and discard. You can also discard the stem as well. Place peppers to the side.
- Preheat oven to 350 degrees then toss the garlic with enough olive oil to coat. Place on a baking sheet and roast until garlic is golden brown. Remove from oven.
- Combine roasted red peppers, roasted garlic, and remaining ingredients in a blender and puree until smooth. Chill in refrigerator.
Great with Chicken, Fish, Pork, Beef, or Vegetables!