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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
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Preheat oven to 350°F. Beat together the mascarpone, sour cream, butter, herbs, lemon rind, salt and pepper. With your finfers gently loosen the chicken skin to create a pocket, try also to loosen the skin of the drumstick. Using a small spoon or your fingers push a 1/4 of the herb mixture into the pocket, even it out and fold the skin back in place. Repeat with the other legs. Drizzle a few drops of olive oil over the chicken, massage it in allover the flesh with your hands, sprinkle with salt and pepper. Place in a roasting tin, roast on 350F for 35-45 minutes. Baste once or twice during cooking.