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ROAST CHICKEN-GARLIC,LEMON,PARSLEY

for the marinade: l bunch fresh italian parsley, well washed and coarsely chopped
3 peeled garlic cloves
3 shallots
l tbsp. herbes de provence
l tsp. dried rosemary
3 tbsps. dijon mustard
2 tsp. salt
2 tsp. coarsely ground black pepper
6 tbssp. olive oil
grated zest of l lemon
TO MAKE THE MARINADE; in bowl of food processor combine parsley, garlic, shallots, herbes de provence, rosemary, mustard, salt & pepper. Pulse the ingredients together until finely chopped. With the motor running add the olive oil in a drizzle and process until smooth. fold in lemon zest.
FOR ROASTING THE CHICKENS AND THE GARLIC;
2 WHOLE chickens about 3 lbs. each
salt 7 pepper
l whole head of garlic
l tbssps. olive oil
FOR MAKING THE SAUCE;
l-lk/2 cups chicken broth
l lemon, one half sliced into l/4″ pieces, the other half juiced
l tbssp. butter
salt and pepper
parsley
TO ROAST THE CHICKENS AND THE GARLIC;
Remove the giblets from chickens and rinse birds inside and out with cold water. pat dry and put on a rack in roasting pan. Rub the marinade all over the chickens, patting it on with your hands and using all of it for a thick coating. Season with s&p. Cover chickens with plastic and let sit in the refrigerator for at least 2 hrs and up to 4 hrs. Or let them stand at room temp for l hr. Heat oven to 350. Roast chickens until done, about l-l/4 hrs. Birds are done when leg bone separates easily when twisted, a meat thermometer inserted into the thigh should register l65-l70.Meanwhile separate the garlic cloves from the head but do not peel them (pull off any loose skins). Put the garlic into a small baking pan in a single layer. Drizle a little olive oil over cloves and toss to coat. Sprinkle with s&p, cover with foil and bake in the same oven as the chickens until the cloves are very soft, about l hr.
TO MAKE THE SAUCE; Transfer chickens to cutting board and let rest for at least a half hour and up to an hour before cutting them into pieces. Pour off the juices from pan and degrease them. Add the juices and the chicken broth back to the roasting pan, place pan over med-high heat and deglaze pan by scraping up browned bits.
TO SERVE; Carefully remove chicken breasts from the bone, keeping the wings attached and leaving on as much skin as possible. Use a knife and pull with your hands; the breasts should come off easily.Carve around each leg bone to remove the leg and thigh in one piece. Arrange the chicken pieces, skin side up in the roasting pan or in another baking pan shallow enough to fit underneath the broiler. (You can prepare the chickens ahead up to this point. They can remain at room temp. for half hour before broiling. If you want to make them ahead earlier than that refrigerate the birds and bring them back almost to room temp. before broiling them.)
Move the oven rack closer to the broiler and heat the broiler. Place the lemon slices on top of the chicken. Pour the reserved pan juices and chicken broth into the pan but not over the chicken. Set the pan under the broiler and cook until the skin is crisp and the meat has thoroughly heated through, 8 to l0 mins. Arrange chicken on a platter oand scatter the garlic cloves over the chicken and keep the chicken warm. Carefully pour the liquid from roasting pan into a saucepan. Add the lemon juice and cook over high heat until sauce is reduced by almost half and becomes slightly thickened. Swirl in the butter and season with s&p to taste. Pour the sauce around the chicken; garnish with parsley and serve.
Serves 4 to 6 Hamersley’s Restaurant, Boston

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https://recipes.connorbowen.com/recipe/roast-chicken-garliclemonparsley/