In a food processor, blend together the parsley, thyme, rosemary, lemon rind, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
Tie the chickens with kitchen string so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 hours.
Preheat oven to 180 degrees C.
Remove chickens from the dish, discarding any remaining marinade. Place in a lightly greased 23x33cm baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
This recipe came out delicious, but I made some major changes. The objective is to marinate the chicken (which I cut up in 4 pieces) in a paste, not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours. - 18 Jul 2008
This recipe was beautifu. My family loved it. Will be making this again - 24 Mar 2015
This was difficult, I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things, so didn't mind. The chicken turned out very good, but I have to ask myself if it's worth the time I put into it. I also had a porblem with truely understanding what the marinade was supposed be like. ALthough the chicken turned out fine, and I used the leftovers for a soup recipe I found here (5 star), the smell of it baking was a little overwhelming, unless you like the smell garlic, I wouldn't suggest cooking this when there's a lot of people around. - 18 Jul 2008