Sunday, September 12, 2010

Roast Chicken with Garlic, Lemon and Parsley Recipe

Sometimes cooking the same way over and over again gets boring. I asked my friends at Relish Magazine for a different way to make a roasted chicken. They suggested this recipe. I tweaked it just a bit for what I had available in my pantry. The best results for this one is to marinate it over night. This is so flavorful! You will really enjoy this!!


Marinade:

1 cup flat-leaf parsley (fresh or dried)
2 garlic cloves
2 shallots or onions
1 tablespoon coarsely ground black pepper
3 tablespoons olive oil
1 1/2 tablespoons spicy mustard
1 1/2 teaspoons dried herbes de Provence
1/2 teaspoon dried rosemary
2 tsp lemon juice

To prepare marinade, combine all ingredients in a food processor; process to a paste.  To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.  
Preheat oven to 350F.
Place on rack in roasting pan.  Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170F. Remove from oven and let rest 20 minutes.

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