Herb Roasted Chicken

Chicken: either bone-in breasts or thighs, or boneless, skinless breasts.
Fresh Summer Savory: if you can't find fresh herbs - dried Summer Savory can be substituted or you can opt to use fresh thyme & oregano.
Bunch of Fresh Rosemary
Olive Oil
Few cloves of garlic
Small knob of ginger
Salt and Pepper
2 lemons
Glass of dry White Wine
Preheat Oven to 425F.

  1. For the Chicken, sprinkle it with salt and pepper. Take all your spices, olive oil and garlic and either put it in a small blender, or crush with a mortar and pestle. When crushed and combined, rub over your chicken and put in a baking dish, cover and set aside. Thinly slice lemons and set those aside.
  2. Put the chicken in the oven, set the timer for 30 minutes.
  3. After 30 minutes, take the chicken out, add the wine to pan and give it a little stir. Grate a bit of the ginger over each piece, put the sliced lemons on top of the chicken and put the dish back into the oven for another 20 minutes or so.
  4. Once the chicken is ready, take it out of the oven and let it rest for 10 minutes before serving.