Herb Roasted Chicken. Serve it with my Apple- Pear Relish and Cider Drizzle for a perfect for a winter night and goes very well with latkes. Recipe: Chef Jeff Nathan of Abigaels.
1 cup white wine
3 limes, juiced
½ bunch Italian parsley, lightly chopped
2 shallots, chopped
- kosher salt
- freshly ground black pepper
1 (3½ lb) chicken, cut in half
- olive oil, as needed
In a large Ziploc bag combine the white wine, lime juice, fresh herbs, shallots, salt and pepper. Shake to quickly combine.
Add in the chicken halves and seal the bag. Allow to marinate overnight in the refrigerator, turning the bag over occasionally.
Remove the chicken from the marinade and discard liquid. Place chicken on a rack in a roasting pan. Coat with a little oil and season lightly with salt and pepper.
Roast at 350˚ F. until skin is crisp and golden, approximately 1 hour. Remove from oven, allow to cool. Cut into quarters or eighths
Serve with Apple Pear Relish and Winter Cider Drizzle.