Robin Hood Chicken

From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up.

• Ready In: 1 hr 25 mins
• Serves: 8-10
• Yields: 2 chickens

Ingredients

• 2  frying chickens
• 6  tablespoons olive oil
• 3  tablespoons kosher salt
• 3  tablespoons fresh garlic, minced
• 3  tablespoons fresh parsley, minced
• 2  tablespoons fresh rosemary, minced
• 2  tablespoons black pepper, ground
• 1  lemon, juice and zest of
• 1  tablespoon fresh ginger, grated
• 1  teaspoon cayenne pepper

Directions

1. preheat oven to 425 degrees.
2. wash and pat dry chickens
3. run your hands under the skin to separate from the meat
4. Mix together the rest of the ingredients in a large bowl.
5. Rub the marinade underneath the skin of the chicken taking care not to tear the skin.
6. use most of the marinade like this, and then rub the remainder on the outside.
7. cut a slit on either side of the vent and cross the chicken legs into the slits.
8. put the chicken in the oven feet first.
9. cook for 60 minutes.
10. take chicken out o the oven and let rest for 10 minutes.