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Roast Chicken with Garlic, Lemon and Parsley Recipe

   
 

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     Roast Chicken with Garlic, Lemon and Parsley

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
MARINADE:
1 cup flat-leaf parsley
2 garlic cloves
2 shallots
1 Tbsp. coarsely ground black pepper
3 Tbsp. olive oil
1½ Tbsp. Dijon mustard
1½ tsp. dried herbes de Provence
½ tsp, grated lemon rind
 
CHICKEN:
1 (3 lb.) chicken
½ tsp. salt Coarsely ground black pepper
½ head garlic (unpeeled)
½ cup low-sodium chicken broth
2 Tbsp. lemon juice

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 350°F. Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alonside chicken. Roast 1½ hours or until a meat thermometer inserted in thigh registers 170°F. 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.


Originally Submitted
11/19/2008





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