This recipe will give you a very moist and delicious roasted chicken.
1 red onion
.5 cup chopped flat leaf parsley
2 T. fish chopped rosemary
2 T. chopped fresh mint
1T. chopped Fresh Sage
2 tsp kosher salt
.5 tsp black pepper
Grated Zest of 1 lemon
.25 cup of olive oil
2 each 3 lb chickens
You may mix the herbs to your liking. Use basil, thyme, marjoram, oregano instead of what I have listed.
Combine all ingredients except olive oil and chicken a food process and pulse to chop.While machine is running add olive oil in a steady stream. Process until smooth. Put chicken in a large glass or ceramic bowl. Spread the mixture over the chicken. Cover with plastic wrap and refrigerate 8 hours or overnight.
Discard excess paste. Preheat oven to 450. Bake for one hour or until juices run clear.
If you put the mixture under the skin, salt the birds with kosher salt before baking.
Should make 8 portions, 1/4 bird per person.
Or slice and serve for more servings.