1 1/4 cups water
1 1/2 cups vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1/2 teaspoon dried tarragon
1 teaspoon kosher salt
1/3 cup olive oil
1/4 teaspoon garlic powder
1 cup chopped fresh parsley
1/2 teaspoon dried basil
2 eggs, beaten
1 teaspoon paprika
1/3 cup cornstarch
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick spray.
Rub chicken with water, oil, garlic, oregano, salt, basil, marjoram, sage, tarragon, salt, olive oil, and garlic powder. Tilt chicken evenly in water mixture.
Sprinkle with cornstarch. Place rolled chicken in baking dish. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken juices run clear.