Roast Chicken With Herb And Lemon Paste
October, 2002

Serves 6 / A simple roast chicken is one of the great pleasures in life and the test of a good kitchen. It may seem like extra work to sear the chicken breasts on the stove, but the crispy skin and moist meat are well worth it.

Herb And Lemon Paste:
1 Spanish onion, coarsely chopped
1 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon black pepper
Grated zest of 1 lemon
1/4 cup extra-virgin olive oil
4 pounds bone-in chicken breasts, rinsed and patted dry

1. To make the herb and lemon paste, place the onion, basil, parsley, rosemary, mint, sage, salt, pepper, and lemon zest in a food processor and pulse until coarsely chopped. While the machine is running, gradually add the olive oil in a thin, steady stream and process until the mixture is smooth and emulsified.
2. Place the chicken in a large glass or ceramic bowl and cover with the paste. Cover and refrigerate for 6-8 hours, or overnight. Discard the excess paste.
3. Preheat oven to 500°. Place a large cast-iron skillet over medium-high heat. When it is hot, add the chicken breasts. Cook until deep brown on all sides, about 10 minutes. Place the chicken in the oven and roast until the juices run clear, about 25 minutes.

Calories 407,Fat 23,Perfat 49,Cholesterol 135,Carbo 3,Protein 50