Okay, so Jordan asked for more Italian, and Pamela asked for more balsamic salads. Here is the result. Italian Baked Chicken with Mixed Greens with balsamic dressing and heirloom tomatoes with chili oil and fresh oregano.Italian Baked Chicken
Pre heat oven to 400F. Take two whole chickens and dismember (1:47, 1:24, that second one was pretty fast). Take mortar and pestle, combine 1 t dried basil, rosemary, thyme, oregano, 1/2 t of ground sage, black pepper, and 1/2T of salt, grind thoroughly. Rub on chicken. Pan fry in olive oil with garlic, red pepper and fresh oregano leaves, 5 minutes per side. Set into baking pan. Fill pans with a few T of white vineager and Merlot. Bake for 30 minutes, skin side up without cover.
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