Houlihan'S Herb-Roasted Chicken

• Marinade base
• 2 tablespoons chopped onions
• 1 1/2 tablespoons minced garlic
• 1/2 cup cider vinegar
• 1 1/2 tablespoons dry mustard
• 3/4 teaspoon white pepper
• 3/4 teaspoon garlic powder
• 1/3 cup sugar
• 1 1/2 tablespoons salt
• 2 1/2 cups vegetable oil
• 3/4 cup additional cider vinegar
• Marinade spices
• 4 teaspoons basil
• 1 1/2 teaspoons oregano
• 3/4 teaspoon rosemary
• 1/4 teaspoon tarragon
• 1/2 teaspoon thyme
• 2 tablespoons granulated onion
• 4 tablespoons black pepper
• 2 tablespoons salt
• 3/4 teaspoon seasoning salt
• 1 cup cold water

1. for marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic power, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly.
2. To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.
3. To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I have marinaded over night too) Place chicken on sheet pan and bake in 350 degree oven. 1 chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.

marinade base, onions, garlic, cider vinegar, mustard, white pepper, garlic powder, sugar, salt, vegetable oil, additional cider vinegar, marinade, basil, oregano, rosemary, tarragon, thyme, onion, black pepper, salt, seasoning salt, cold water

Taken from www.food.com/recipe/houlihans-herb-roasted-chicken-182508 (may not work)