Marinated Chicken

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Posted on February 9, 2013
The marinade really does make the chicken taste much more delicious when you finally get round to roasting it; and is definitely worth every moment of early planning so that it is in the fridge doing its thing the day BEFORE you want to eat it!! Scheduling the marinade aside - this is a very easy meal to cook, and (once the skin is off) is pretty lean cholesterol wise too...

Ingredients

  • Chicken, jointed
  • Parsley, large handful
  • Thyme Leaves, very large handful
  • 8 Cloves Garlic
  • Small bottle White Wine
  • Maldon Salt & Black Pepper

Whizz up the Garlic, Herbs and Wine in a food processor

Smother the jointed Chicken with the marinade and leave, covered, in the fridge overnight… or for an afternoon at the least!

When you are ready to cook, pre-heat the oven to 220˚c

Lay the Chicken pieces out on a roasting tray and put them in for 20 minutes

After 20 mins, turn the Chicken round in the oven and turn the oven down to 180˚c.  Give it another 30 minutes or until the Chicken is cooked all the way through

Rest it for 20 minutes or so before serving… I prefer it on a clean plate to rest, but you can serve it with any cooking liquor left too…

Best served simply, with some roasted potatoes and salad…

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