Herb Crusted Chicken

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This delicious recipe for Herb Roasted Chicken is made using a herb paste made with fresh parsley leaves, basil, chives, chervil and tarragon.  The paste is left on overnight to marinate then the chicken is grilled the next days.  The chicken is plated with reserved herb mixture along with freshly grated Parmesan cheese.

Make sure to make set the chicken aside to marinate the night before.

Recipe By: Chefs Anne and David Gingrass
  • Prep45 min |
  • Total1hr 30min |
  • Serves Four



-Prepare the salad and marinade
Combine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.

-Prepare the chicken
Rinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.

-Finish the dish
Toss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.
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