Makes 6 servings
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 3 tbsps chopped fresh rosemary
- 3 tbsps chopped fresh parsley
- 3 tbsps chopped garlic
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 (3½- to 4-pound) roaster chicken
- Mini Hasselback Potatoes (see 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, 75 minutes or until chicken reaches 165°F. Remove from oven and cover loosely with foil; let stand 10 minutes before carving.
Serve chicken with Mini Hasselback Potatoes (see below).
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