Herb Roasted Chicken

Houlihan’s Copycat Recipe

Marinade Base:
2 tablespoons chopped onions
1 1/2 tablespoons minced garlic
1/2 cup cider vinegar
1 1/2 tablespoons dry mustard
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
1/3 cup sugar
1 1/2 tablespoons salt
2 1/2 cups vegetable oil
3/4 cup additional cider vinegar

Marinade Spices:
4 teaspoons basil
1 1/2 teaspoons oregano
3/4 teaspoon rosemary
1/4 teaspoon tarragon
1/2 teaspoon thyme
2 tablespoons granulated onion
4 tablespoons black pepper
2 tablespoons salt
3/4 teaspoon seasoning salt
1 cup cold water

For marinade base, place the onions, garlic and 1/2 cup cider vinegar in a blender and puree. Place puree in mixing bowl. Add the mustard, white pepper, garlic powder, sugar & salt. Beat in oil with mixer at medium speed, then gradually add the additional 3/4 cup vinegar, mixing thoroughly. To the base add the marinade spices and water. Blend thoroughly. Makes about 1 quart, enough for 2-2 pound chickens.

To cook, immerse split chicken or chicken parts briefly in the marinade (about 20 minutes, but I
have marinated over night too) Place chicken on sheet pan and bake in 350 degree oven. 1
chicken split will take 1 to 1 1/2 hours. Chicken parts will take 45 minutes to 1 hour.