Roast Chicken with Garlic, Lemon, and Parsley
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 bunch fresh Italian parsley, leaves picked off and stems discarded
  • 3 garlic cloves
  • 3 shallots
  • 3 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 6 tablespoons extra virgin olive oil
  • Grated zest of 1 lemon
  • 2 whole chickens (I prefer Bell & Evans brand), 4 pounds each
Instructions
  1. To prepare the marinade, place parsley, garlic, shallots, mustard, salt, pepper, olive oil, and lemon in food processor and process until smooth. Meanwhile, remove chicken from packaging, remove giblets, and blot dry with paper towels. Place chickens side by side on a rack within a roasting pan. (Make sure your roasting pan is large enough for there to be some space between the two chickens so air can circulate. Otherwise, you may need to use two pans.) Rub the marinade all over the chickens and cover the chickens with a layer of plastic wrap. Allow to marinade 2-24 hours.
  2. Once chicken is done marinating, preheat oven to 350 degrees. Cook chickens for approximately 1 hour and 30 minutes to 2 hours. Remove chicken from oven and allow to cool once it reaches 165 degrees F in the thickest part of the thigh. Cooking time can vary greatly from oven to oven- I highly recommend investing in a good-quality thermometer to ensure that the chicken reaches the proper temperature. Allow chicken to cool for approximately 20 minutes before carving.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/roast-chicken-with-garlic-lemon-and-parsley/