Chicken With Herbs

• 1 tablespoon finely chopped fresh marjoram
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh thyme leaves
• 3 to 4 cloves peeled garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 bay leaves
• Juice of 1 lemon
• 1 teaspoon salt
• Pinch of ground white pepper
• 1/2 cup extra-virgin olive oil
• 1 free-range chicken, about 3 pounds, cut into 2 drumsticks, 2 thighs, and 4 breast halves with wing attached (save or discard back)

1. Combine fresh and dried herbs, garlic, lemon juice, salt and pepper in food processor.
2. When machine begins running, slowly pour in olive oil to form a thick emulsion.
3. Transfer to a non-aluminum bowl or pan, add chicken, and turn to coat.
4. Cover and refrigerate 2 to 3 days, turning once or twice.
5. Preheat oven to 400 degrees.
6. If planning to finish cooking on a charcoal grill, prepare a hot coal fire.
7. Then, place chicken pieces skin-side up in a shallow roasting pan.
8. Roast uncovered until almost cooked through, about 25 minutes.
9. Finish cooking over a charcoal fire, or under a preheated broiler, turning once, until skin is well browned and meat is cooked and juicy, 5 to 7 minutes.
10. Serve hot.

fresh marjoram, fresh oregano, thyme, garlic, thyme, oregano, bay leaves, lemon, salt, ground white pepper, extravirgin olive oil, chicken

Taken from cooking.nytimes.com/recipes/1012790 (may not work)