Roasted Chicken with Garlic, Lemon & Parsley
Ashley
Delicious and not difficult. “Marinade” is really a wet rub. Serve with roasted potatoes & onions.
ingredients
- Marinade:
- 1 Cup flat-leaf parsley
- 2 garlic cloves
- 2 shallots
- 1 Tablesppon coarsely ground black pepper
- 2 Tablespoons oilve oil
- 1 1/2 Tablesp0ons Dijon mustard
- 1 1/2 teaspoons dried herbes de Provence
- 1/2 teaspoon dried rosemary
- 1 teaspoon grated lemon rind
- Chicken:
- 1 3-5 lb. roasting chicken
- 1/2 teaspoon salt
- Coarsley ground black pepper
- 1/2 head garlic (unpeeled)
- 1/2 Cup low-sodium/fat free chicken broth
- 2 Tablespoons lemon juice.
directions
- 1
1. To prepare marinade combine all ingredients in a food processor; process to a paste.
- 2
2. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4hrs or overnight.
- 3
3. Preheat oven to 350 degrees F
- 4
4. Season chicken with salt and pepper; place on rack on roasting pan. Wrap garlic in foil and place alongside chicken. Roast until meat thermomneter inserted in thigh registers 170 degrees F. Remove from oven and let rest 20 minutes.
- 5
5. Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth. Whisk, stirring to loose brown bits and simmer until slightly thickened. Serve with chicken. Serves 4.
Source: Anonymous
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