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Roast Chicken My Way with Parsley-Lemon Oil

This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry"

  • servings: 4
Photography: not applicable

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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)
  • Basil-Chive Red Potato Mash

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

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

Source
The Martha Stewart Show, December Winter 2005

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