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Herb Crusted Chicken
By Chef Andrew Faulkner


1 whole Organic Garlic cloves separated and peeled
1 cup Cilantro leaves loosely packed
1 cup Organic Parsley leaves loosely packed
1 cup Basil leaves loosely packed
1/3 cup Mint leaves loosely packed
1/2 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
1/4 cup Brown Sugar
2 pounds Organic Apples (use Granny Smith Apples) appoximately 5 apples
8 pounds Chicken cut into serving size (Chicken Breasts with skin on and bone-in recommended)


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.

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

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.

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.

Cover the pan with foil and marinate refrigerated overnight.

Preheat the oven to 375 degrees.

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