Roast Chicken With Garlic, Lemon and Parsley |
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Prep Time: 240 Minutes Cook Time: 1 Minutes |
Ready In: 241 Minutes Servings: 4 |
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At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Prep TIme includes letting the chicken marinade. Recipe Source: Relish Mag Ingredients:
1 cup flat leaf parsley |
2 garlic cloves |
2 shallots |
1 tablespoon fresh coarse ground black pepper |
3 tablespoons olive oil |
1 1/2 tablespoons dijon mustard |
1 1/2 teaspoons dried herbes de provence |
1/2 teaspoon dried rosemary |
1 (3 lb) chicken |
1/2 teaspoon salt |
fresh coarse ground black pepper |
1/2 head garlic (unpeeled) |
1/2 cup low sodium chicken broth |
2 tablespoons lemon juice |
Directions:
1. To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
2. Preheat oven to 350°F
3. Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
4. Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
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