This dish is what happens when you walk into your herb garden and see an over abundance. Instead of trimming back the herb plants and throwing the trimmings into the compost bin I just decided to start throwing it together into a marinade.
For this marinade you will need:
- Juice of 1 lemon
- 1/2 cup of white wine
- 1 cup of olive oil
- good pinch of crushed red pepper
- good pinch of kosher salt and black pepper
- 1/4 cup of chopped assorted herbs (I used some tarragon, rosemary, thyme, oregano, sage, parsley, chives)
- 3 cloves of garlic finely diced
Add everything including your chicken (I prefer to use chicken quarters because of the wonderful flavor they have) into a bowl and let it sit in the fridge for a couple of hours.
I of course had to go with the grill and word of caution there is a lot of oil in this marinade and oil and high heat equals flames so make sure to keep your heat near medium. If oven is your only option set it for 400 degrees and let it cook till done (about 45 minutes).
I still have lettuce producing in the garden so I decided chicken salad sounded perfect. However, I started and I just put the chicken quarter on top of the salad and realized this looks so stupid.
So instead I decided to just shred the meat off, rip up the skin and toss the salad with that. This also makes the salad much easier to eat and the chicken juices act as an easy dressing.