Hamersly's Roasted Chicken with Garlic & Lemon
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • One bunch of flat leaf parsley (reserve some leaves for garnish)
  • 3 Large garlic cloves, chopped
  • 3 Large shallots, chopped
  • 1 Tbsp Herbs de Provence
  • 3 Tbsp Dijon
  • 6 Tbsp Olive Oil
  • Salt & Pepper
  • 2 Lemons
  • 1 Whole Roasting chicken or 4 Split Chicken Breast on Bone
  • 3 Onions, peeled and cut into quarters
  • 1 Tbsp Unsalted butter (optional)
  • ½ cup Chicken Stock
  • ¼ cup White wine (optional)
Instructions
  1. Place the parsley thru Salt and Pepper in a food processor and blend until you have the paste marinade. Grate one of the lemons and add the grated lemon to the marinade. Squeeze the juice from the lemon and reserve for the sauce.
  2. Salt & Pepper the chicken and then rub the marinade all over the chicken. Marinate at room temperature for 1 hour or up to 4 hours in the refrigerator.
  3. Heat the oven to 350.
  4. Place the chicken in a roasting pan, and arrange the quartered onions around the chicken.
  5. Roast the chicken until 165-170, approximately 1 hour for the breasts or 1.5 hours if whole chicken.
  6. If using the whole chicken, allow to rest for 20 minutes, cut up into pieces and place on a cookie sheet. If using chicken breast, immediately place on cookie sheet. Slice remaining lemon. Set the oven to broil, place a slice of lemon on top of chicken pieces and broil until the skin gets a golden color.
  7. Allow the chicken to rest with foil on it.
  8. Meanwhile, make the sauce: Pour the reserved chicken juices into a pan, draining any fat. Add the chicken stock, wine and half of the lemon juice to the pan and reduce by half, about 10 minutes. Taste for seasoning. If you like, add the butter to richen the sauce.
  9. Serve the chicken with the roasted onions on the side and the sauce over, garnish with parsley.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/11/hamerslys-roasted-chicken-garlic-lemon/