Herb-Crusted Chicken

1. 1

   Put the garlic cloves in the food processor and mince. Add the herbs and pulse the machine, stopping to scrape down the sides until the herbs begin to form into a ball.

2. 2

   Make the marinade: Combine the vinegar, oil, and brown sugar in a bowl and whisk until emulsified.

3. 3

   Peel and core the apples and cut each into eight wedges. Lay the apples along the bottom of a pan large enough to hold the chicken in a single layer.

4. 4

   Lay the chicken pieces, skin side up, over the apples and prick each piece in a couple of places with a fork. Using your hands, pat the herb mixture over the chicken, forming a crust. Pour the marinade very, very slowly over the chicken, taking care not to dislodge the herb crust.

5. 5

   Cover the pan with foil and marinate overnight.

6. 6

   Preheat the oven to 375 degrees.

7. 7

   Bake the chicken for 1 hour, basting occasionally, until chicken is cooked through.

* Per serving · 4 servings · Values may vary.

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