Oven-Roasted Chicken Marinated in Chardonnay

• 1 4-pound chicken
• 1 cup chardonnay
• 5 1/2 tablespoons virgin olive oil
• 2 cloves garlic, chopped fine
• 3 tablespoons chopped mixed fresh herbs (thyme, rosemary, oregano, marjoram), or 1 tablespoon mixed dried herbs
• 1/2 teaspoon coarsely ground black pepper
• Salt to taste, if desired

1. Split chicken in half and remove backbone and breastbone.
2. Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture.
3. Cover bowl with plastic wrap and refrigerate overnight.
4. Turn occasionally.
5. Preheat oven to 500 degrees.
6. Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well.
7. Season with salt if desired.
8. Sear chicken over high heat on both sides until golden brown.
9. Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through.
10. Cut into quarters and serve.

chicken, chardonnay, virgin olive oil, garlic, herbs, ground black pepper, salt

Taken from cooking.nytimes.com/recipes/4166 (may not work)