Plentiful with fresh herbs and garlic, this marinated chicken is one of those go-to dishes where basic ingredients deliver extraordinary flavor. Surround the bird with chick-sized, Parmesan-crisped potatoes. Slicing spuds accordion-style allows butter and seasonings to deep below the surface.
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped garlic
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 3½- to 4-pound roaster chicken
- 1 recipe Mini Hasselback Potatoes, see recipe, below
For marinade, in a food processor, pulse oil, lemon juice, rosemary, parsley, garlic, salt and pepper until coarsely chopped and mixed. Place chicken in a gallon-size resealable plastic bag set in a bowl. Pour marinade over chicken; seal bag. Marinate in the refrigerator at least 1 hour or up to 12 hours.
Preheat oven to 375°F. Remove chicken from marinade and place on a cutting board. Tie chicken legs with butcher's twine; twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. Pour any remaining marinade over chicken. Insert an oven-safe thermometer into center of a thigh (not touching the bone).
Roast chicken, uncovered, for 75 minutes or until chicken reaches 165°F. Remove from oven and cover loosely with foil; let stand for 10 minutes before carving.
Serve chicken with Mini Hasselback Potatoes.