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Lemon-Garlic Herbed Chicken

Lemon-Garlic Herbed Chicken
This simple main-course chicken is also ideal for sandwiches, salads and pastas. If you're cooking for a crowd, just increase the marinade by half and roast an additional chicken. The chicken can be prepared a day ahead and refrigerated until serving. To vary the marinade, you can substitute fresh tarragon and Dijon mustard for the rosemary and thyme.

Ingredients:

  • 1⁄4 cup olive oil
  • 1 tsp. finely chopped lemon zest
  • Juice of 1 large lemon
  • 1 tsp. soy sauce
  • 1 tsp. finely chopped fresh rosemary, plus sprigs
      for garnish
  • 1 tsp. finely chopped fresh thyme, plus sprigs
      for garnish
  • 3 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1⁄8 tsp. cayenne pepper
  • Salt and freshly ground pepper, to taste
  • 1 chicken, about 3 1⁄2 lb., quartered
  • 1 cup water

Directions:

In a large bowl, combine the olive oil, lemon zest, lemon juice, soy sauce, chopped rosemary, chopped thyme, garlic, shallot and cayenne. Season with salt and pepper. Whisk until well blended. Taste and adjust the seasonings.

Add the chicken and turn to coat evenly. Cover and refrigerate for 2 to 4 hours.

Preheat an oven to 425°F.

Remove the chicken from the marinade, reserving the marinade. Place the chicken on a rack in a large roasting pan. Pour the water into the pan. Roast, basting occasionally with the reserved marinade up until the last 10 minutes of cooking, until the chicken is golden brown and the juices run clear when a thigh is pierced, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, away from the bone, should register 170°F.

Transfer the chicken to a serving platter and garnish with the rosemary and thyme sprigs. Serve warm, at room temperature or chilled.
Serves 4.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).