Reviews        Add Rating & Review

Back to Roast Chicken My Way with Parsley-Lemon Oil All Reviews for Roast Chicken My Way with Parsley-Lemon Oil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 roasted chicken

Ingredients Ingredient Checklist One (3 1/2-pound) chicken, rinsed, patted dry, trimmed of excess fat or skin, wing tips discarded, cut into 8 serving pieces (for the roast chicken) Coarse salt and freshly ground pepper, (for the roast chicken) 3 tablespoons olive oil, (for the roast chicken) 5 sprigs fresh rosemary 5 sprigs fresh thyme (for the roast chicken) Zest of 1/2 lemon, (for the roast chicken) 1/2 bunch fresh parsley, leaves removed and finely chopped (for the parsley-lemon oil) 1/2 cup extra-virgin olive oil (for the parsley-lemon oil) Juice of 1/2 lemon, (for the parsley-lemon oil) Coarse salt and freshly ground pepper, (for the parsley-lemon oil) Mashed Red Potatoes with Basil and Chive

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 roasted chicken

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

roasted chicken

roasted chicken

Ingredients

Ingredients

  • One (3 1/2-pound) chicken, rinsed, patted dry, trimmed of excess fat or skin, wing tips discarded, cut into 8 serving pieces (for the roast chicken) Coarse salt and freshly ground pepper, (for the roast chicken) 3 tablespoons olive oil, (for the roast chicken) 5 sprigs fresh rosemary 5 sprigs fresh thyme (for the roast chicken) Zest of 1/2 lemon, (for the roast chicken) 1/2 bunch fresh parsley, leaves removed and finely chopped (for the parsley-lemon oil) 1/2 cup extra-virgin olive oil (for the parsley-lemon oil) Juice of 1/2 lemon, (for the parsley-lemon oil) Coarse salt and freshly ground pepper, (for the parsley-lemon oil) Mashed Red Potatoes with Basil and Chive

Directions

Preheat oven to 400 degrees. Place chicken in a 13-by-11-inch baking pan. Season generously with salt, pepper, olive oil, rosemary, thyme, and zest; toss to combine. Arrange chicken in a single layer, skin-side up. Marinate at room temperature for 30 minutes or covered in a refrigerator overnight.

Transfer to oven, and roast until skin is browned and juices run clear, about 35 to 40 minutes. If white meat is done before the dark meat, transfer to a serving platter while dark meat finishes cooking.

Meanwhile, prepare the parsley-lemon oil; in a small bowl, combine parsley, extra-virgin olive oil, and juice; season with salt and pepper. Set aside.

Serve chicken with potato mash. Garnish with parsley-lemon oil.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Roast Chicken My Way with Parsley-Lemon Oil

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Chicken My Way with Parsley-Lemon Oil

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest