Recipe By Brynie Greisman
We ate out on Friday night a few weeks ago, and I offered to bring the chicken, among other things. I tried this chicken and wanted an honest opinion. When the hostess said it tasted like a dish served by elegant weddings, I knew it was in.
Personally, I enjoy experimenting with fresh herbs and love the flavor they impart to foods. In this dish, the herb infusion is subtle but noticeable. Complemented by the garlic and wine, it really is special.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place onion and garlic on the bottom of a roasting pan lined with Gefen Parchment Paper. Clean chicken and pat dry. Lay on top of onion-garlic mixture.
Combine olive oil, wine, salt, pepper, and herbs in a small bowl. Pour evenly over the chicken. Sprinkle the bay leaf around. Add potatoes if desired.
Bake for one and a half hours covered and half an hour uncovered.
If you can find these herbs for Pesach, add them in as well: 1/8 teaspoon each oregano and thyme, and rosemary. When making this during the year, add one tablespoon Dijon mustard to the sauce. I tried it with all the herbs and the mustard, and just with the parsley and basil. It’s superb both ways.
Photography: Moishe Wulliger
Styling: Renee Muller
