1 (4 pound) whole chicken
2 tablespoons olive oil
2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3 slivered almonds
2 tablespoons lemon zest
1 cup white sugar
1 egg, beaten
1 teaspoon cornstarch
1 teaspoon lemon zest
2 tablespoons vegetable oil
1 tablespoon BAKER'S NOTE Butter
3 tablespoons lemon juice
1 teaspoon milk
1 tablespoon red wine vinegar
Heat oil in a large skillet over medium heat. Add chicken; cook about 1 minute. Remove bird, leaving a cavity. Reduce heat to low.
In a small mixing bowl, combine olive oil, garlic powder, basil, oregano, almonds, lemon zest, and sugar. Mix well; stir in egg and wine vinegar until smooth. Pour over chicken mixture, stirring well. Cover; let stand over night.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in preheated oven for 5 to 7 minutes, turning to coat, then turn again 9 minutes, basting with bread sauce. Repeat with other chicken. Cook 5 to 6 minutes, turning chicken about halfway through cooking.