This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.

The Martha Stewart Show, December Winter 2005, The Martha Stewart Show, Episode 1060

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Read the full recipe after the video.

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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