Herb-Crusted Chicken
By: Anonymous
Published: Monday, November 30, 2009 - 1:58pm

Ingredients




1 whl head garlic, cloves separated and peeled
1 cup Loosely packed fresh cilantro leaves
1 cup Loosely packed fresh parsley leaves
1 cup Loosely packed fresh basil leaves
 cup Loosely packed fresh mint leaves
1/2 cup Extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 cup Brown sugar
2 pounds Granny Smith apples, (approx. 5 apples)
8 pounds Chicken cut into serving pieces, (chicken breasts with skin on and bone-in recommended)

Preparation

1 Here are recent posts to the rfcj ng ... 2 Apples and green herbs figure into many Rosh Hashanna menus as apples represent sweetness and herbs represent growth and renewal. 3 Put the garlic cloves in the food processor and mince. Add the herbs and pulse the machine, stopping to scrape down the sides until the herbs begin to form into a ball. 4 Make the marinade: Combine the vinegar, oil, and brown sugar in a bowl and whisk until emulsified. 5 Peel and core the apples and cut each into eight wedges. Lay the apples along the bottom of a pan large enough to hold the chicken in a single layer. 6 Lay the chicken pieces, skin side up, over the apples and prick each piece in a couple of places with a fork. Using your hands, pat the herb mixture over the chicken, forming a crust. Pour the marinade very, very slowly over the chicken, taking care not to dislodge the herb crust. 7 Cover the pan with foil and marinate overnight. 8 Preheat the oven to 375 degrees. 9 Bake the chicken for 1 hour, basting occasionally, until chicken is cooked through. 10 Gertrude and Martin Peller Karen Peller Selwyn