BRUSH
Keeping It Clean

This recipe always makes me smile. It is very easy, can be prepared ahead and our family ate Herb Jar Chicken at our picnic dinner just before our daughter Paige's graduation from Upper Dublin High School.

We used linen dish towels across our laps, heavy gauge plastic flatware, plates and cups.

The rest of the menu included pasta salad, cole slaw, onion rolls, fruit salad, champagne, sodas and, of course, COOKIES.

• 5 lbs. chicken pieces - white and/or dark, with or without bones
• 2 to 3 cloves of garlic, mashed to a pulp
• 3 Tbsp. dried tarragon
• 3 Tbsp. dried parsley
• 3 Tbsp. choped fresh or dried chives
• 3 Tbsp. chervil
• 2 to 3 Tbsp. finely chopped or dried onion ^*see note
• 3 to 4 Tbsp. freshly grated parmesan cheese, optional
• about 6 Tbsp. very good olive oil

Preheat oven to 375°.

Wash and pat dry chicken pieces. Combine all but chicken in a large zip lock plastic bag. "Moosh" the whole thing together. Place chicken pieces in the bag and massage the mixture all over the chicken. At this point refrigerate chicken until you are ready to cook it, or place it on foil lined baking sheets. Spoon remaining marinade onto the chicken. Sprinkle with extra grated cheese (optional). Bake chicken at 375° for 15 minutes.

Reduce oven temperature to 350° for 30 minutes (for boneless) to 45 minutes (with bones) or until done. Serve warm, cold or room temperature.

Note: Use any combination of herbs that you like. Some alternate herb combinations that your family might enjoy are:

• dill with lemon peel, parsley and chives
• Italian herbs, oregano, basil, flat leaf parsley, marjoram and lots of parmesan cheese
• ¼ c. lemon juice, 3 Tbsp. lime juice with 2 to 3 Tbsp. honey or brown sugar with garlic, onion and Herbs de Provence.

A Cookie Lady Recipe