To vary the marinade, you can substitute fresh
tarragon and dijon mustard for the rosemary and thyme.
¼ c. olive oil
1 t. finely chopper lemon zest
juice of 1 lemon
1 t. soy sauce
1 t. finely chopped fresh rosemary, plus springs
for garnish
1 t. finely chopped fresh thyme, plus springs
for garnish
3 garlic cloves, minced
1 shallot, finely chopped
1/8 t. cayenne pepper
salt and pepper
1 chicken, about 3 ½ pounds, quartered
1 c. water
In a large bowl, combine the olive oil, lemon
zest, lemon juice, soy sauce, chopped rosemary, chopped thyme, garlic, shallot
and cayenne. Season with salt and
pepper. Whisk until well blended. Taste and adjust seasoning if
necessary. Add the chicken and turn to
coat evenly. Cover and refrigerate 2-4
hours. Preheat oven to 425
degrees. Remove chicken from the
marinade, reserving the marinade. Place
chicken on a rack in a large roasting pan.
Pour the water into the pan.
Roast, basting occasionally with the reserved marinade up until the last
10 minutes of cooking, until the chicken is golden brown and the juices run
clear when a thigh is pierced, 45-50 minutes.
An instant-read thermometer should register 170 degrees. Transfer the chicken to a serving platter
and garnish with the rosemary and thyme springs. Serve warm, at room
temperature, or chilled.