Monday, August 22, 2011

Marinated Roast Chicken

We've had this twice this week, I cook it the night before and then we have it for dinner and leftover for salads and Hannah's lunch, she loves it!

Marinated Roast Chicken
3-4 bone-in, skin on chicken breasts
1/4 cup chopped fresh parsley or basil or a combination of both
2 tbsp honey
2 tbsp white wine vinegar or rice wine vinegar
juice and zest of 2 lemons
1 tbsp ground sumac (optional)
2 cloves of garlic, finely chopped
generous pinch of salt
lots of freshly ground pepper

Rinse chicken and pat dry, place in a baking dish. Mix all the ingredients together in a small bowl. Lift the skin on the chicken and work some of the marinade under the skin and coat the rest of the chicken with the remaining marinade. Let marinate for at least 2 hours and up to 24 hours.
Preheat oven to 425°, put baking dish in the oven and cook for approximately 30 minutes or until meat thermometer reads 160°. The sauce that this makes is SO tasty!

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