This straightforward dish doesn’t require a huge number of ingredients. Though the marinade is best when made with fresh herbs, you can sub in dried rosemary and dried thyme in a pinch. Just use a teaspoon of dried rosemary and 3⁄4 teaspoon of dried thyme. The glaze, which you can make ahead of time, really livens up a plain roasted chicken, too.
Serves 6 to 8
1⁄4 cup stemmed, chopped fresh cilantro
3 garlic cloves, minced
3 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1⁄2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
1⁄4 cup freshly squeezed lemon juice
2 teaspoons ground cumin
2 2- to 3-pound chickens, cut into quarters
1 cup white wine
For the garlic and cilantro honey glaze:
1⁄4 cup honey
2 garlic cloves, minced
1⁄4 cup orange juice
2 tablespoons stemmed, chopped cilantro
1) Make the chicken: In a small bowl, combine the cilantro, garlic, rosemary, thyme, 1⁄4 cup of the olive oil, salt and pepper, lemon juice, and cumin. Place the chicken into a large bowl. Pour the marinade over the chicken. Using two large spoons, turn over the chicken pieces several times until they are well coated with the marinade. Allow to marinate for at least 30 minutes or overnight.
2) Preheat the oven to 375°F.
3) Heat a large, ovenproof sauté pan over medium-high heat for 1 minute. Add the remaining 1⁄4 cup olive oil and sear the chicken for 3 minutes on each side. You may need to do this in several batches. Place the chicken into a large baking dish. Pour the white wine over the chicken.
4) Bake the chicken for 30 minutes or until it reaches 165°F.
5) Make the glaze: In a small bowl, whisk the honey, garlic, orange juice, and cilantro until well combined. Brush the cooked chicken with the glaze.