Vinaigrette

2 heads garlic
4 lemons, peeled, including all pith and membrane, and seeded
2 T. champagne vinegar ( I was out of this so I used rice vinegar)
2 T. mixed fresh herbs such as parsley, thyme, tarragon, basil, and savory
1/2 tsp. salt
ground black pepper
6 T. extra virgin olive oil (or more if needed)

The chicken

1 T. minced fresh rosemary
1 T. minced fresh thyme
2 tsp. minced fresh oregano or marjoram
1/4 tsp. fresh sage
2 T. kosher salt
1-1/2 tsp. cracked black peppercorns
1-1/2 tsp. minced shallots
1 T. minced garlic
3 lb. chicken parts

Pull the heads of garlic apart and peel cloves. Put the cloves and the lemon in a small saucepan with enough water to float them. Bring to a boil, reduce heat, and simmer for about 20 minutes or until the garlic is very tender. Drain and puree in a blender or food processor. Measure out about 1/2 C. puree for the vinaigrette and set the rest aside for something else alter in the week. Whisk together the 1/2 C. puree with vinegar, herbs salt and pepper until salt is dissolved. Slowly whisk in olive oil until fully emulsified. Note: I had to add extra oil and vinegar (and even a T. of water) because my vinaigrette was much too thick. Combine the rosemary, thyme, oregano, sage, salt, pepper, shallots and garlic and mix well. Rub the mixture onto the chicken and allow it to marinate in the fridge for 6 to 12 hours. Preheat the oven to 500 degrees. Heat olive oil in a saute pan over medium heat until hot. Add chicken parts skin side down and cook until nicely browned, then turn and sear the other side. The total browning time should take about 8 minutes in all. Place chicken in a roasting pan and bake in oven for approximately 20 minutes, or until the chicken juices run clear when pierced with a knife.