Marinate Chicken|recipe

1 chicken butterflied
1 head of garlic
1 small bunch fresh thyme, rosemary, parsley, sage, basil and marjoram/oregano
1 lemon
Virgin Olive oil as needed
Salt and pepper


Pound the garlic and herbs in a mortar adding virgin olive oil to obtain a smooth paste and rub the pounded herbs all around the chicken and between the skin and the flesh. Place the chicken in a zip-lock bag and leave to marinate in the fridge over night.

The cooking is a matter of you own experience but I use a core thermometer and finish at 52°C.


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