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Meat
Easy
4 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
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.
1 onion, sliced
8–10 cloves garlic, diced
1 chicken, cut into quarters or eighths
2 tablespoons olive oil
1 cup Baron Herzog Chenin Blanc or other semidry white wine
1 teaspoon kosher salt, or to taste
2 dashes black pepper
2 generous handfuls fresh parsley, minced, or 2 large cubes Gefen Frozen Parsley
a handful of fresh basil, minced, or 1 cube Gefen Frozen Basil
1 bay leaf, crumbled
1 pound (450 grams) baby potatoes (optional)
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.
Photography: Moishe Wulliger Styling: Renee Muller
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Lots of flavor yet still light and not overbearing. You may want to put more potatoes in because they come out so delicious!
A Pesach favorite! So delicious!