Ingredients

1 Large roasting chicken

1 cup Italian parsley leaves, stems removed

1 cup Basil leaves, torn

1/4 cup Chives, cut 1/2" long

1/2 cup Chervil sprigs

1/4 cup Tarragon leaves

1/4 cup Virgin olive oil

1 clove Garlic, sliced thinly

2 Shallots, walnut sized, peeled and sliced

1 Tbl. Virgin olive oil

1/4 Lemon, juiced

1 Tbl. Grated Parmesan cheese

Preparation

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.

Recipe from Anne's Favorite Recipes