Roast Chicken

By akselden

Ingredients

• 1 red onion, coarsely chopped
• 1 cup chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh rosemary
• 2 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh sage
• 2 tsp. kosher salt
• 1/2 tsp. black pepper
• Grated zest of 1 lemon
• 1/4 cup olive oil
• Two 3-lb. chickens

Preparation

Step 1

Combine all ingredients except olive oil and chickens in a food processor and pulse to chop. While machine is running, add olive oil in a thin-steady stream. process until smooth. Put chickens in a large glass or ceramic bowl and cover with the paste. Cover and refrigerate
6-8 hours. Discard excess paste. Preheat oven to 500°F. Place a cast-iron skillet over medium-high heat. Cook one chicken until deep brown on all sides, about 10min. Repeat with second chicken. Roast both in the oven until juices run dear
when pierced in thickest part thigh,about 35 min.