Monday, May 21, 2012

Spring Herbed Chicken

Peas are sprouting, blueberries and black raspberries are setting fruit, and garlic are knee-high, but still the only harvestables from my backyard garden are two strawberries and lots of herbs.  So, herbs it is.  Superbly featured in, oh, Spring Chicken!
Serves 4-6

3 lbs chicken legs cut into thighs and drumsticks
2 garlic cloves, pressed
1 large bunch rosemary, roughly chopped
1 large bunch thyme, roughly chopped
1 T coarse sea salt
zest of 1lemon
juice of 1 lemon
1 T mustard
1 T honey
1/4 cup olive oil

Mix all the sauce ingredients together in a large, strong plastic bag.  Put in chicken pieces and turn with hands to coat.  Refrigerate (I put it into a large bowl in case of leaks) for at least 2 hours and up to 24 hours, turning occasionally.  Remove from fridge about 30 minutes before you are ready to cook, to take the chill off.  Preheat oven to 425.  Place chicken pieces in a single layer in a large baking pan.  Pour remaining sauce over.  Bake, uncovered, for one hour.