s ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY ***
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s ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY ***
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Ingredients
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Instructions *** 2-20-2012 good, moist *** Marinate chicken in aromatic ingredients before roasting for deep flavor. 4 servings At Hamersley’s Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Ingredients Marinade: 1 cup flat-leaf parsley 2 cloves garlic 2 shallots 1 tablespoon Coarsely 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 Chicken: 1 whole chicken (3-pound) 1/2 teaspoon salt 1/4 teaspoon Coarsely ground black pepper 1/2 Garlic head (unpeeled) 1/2 cup low-sodium chicken broth 2 tablespoons lemon juice Prep Time - 10 Cook Time - 60 Instructions 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. 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 170F. Remove from oven and let rest 20 minutes. 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. Recipe adapted from Bistro Cooking at Home by Gordon Hamersley (Broadway Books, 2003). Nutritional Info (per serving) Calories 520 Fat 33g Saturated Fat 8g Polyunsaturated Fat 6g Monounsaturated Fat 16g Cholesterol 140mg Sodium 580mg Potassium 540mg Carbohydrates 9g Fiber 1g Sugars 1g Protein 46g This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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