Lemon-Rosemary Chicken

Name: Lemon-Rosemary Chicken
Yield: 6
Ingredients: ½ cup olive oil; ¼ cup fresh lemon juice; 3 tbsp chopped fresh rosemary; 3 tbsp chopped fresh parsley; 3 tbsp chopped garlic; 1 tbsp kosher salt; 1 tbsp black pepper; 1 (3½- to 4-pound) roaster chicken; Mini Hasselback Potatoes (see below)

With plenty of fresh herbs and garlic, this marinated chicken is a go-to dish that everyone loves.

With plenty of fresh herbs and garlic, this marinated chicken is one of those go-to dishes where basic ingredients deliver extraordinary flavor. Surround the roasted bird with Parmesan-crisped Mini Hasselback Potatoes.

Makes 6 servings

Ingredients

½ cup olive oil
¼ cup fresh lemon juice
3 tbsp chopped fresh rosemary
3 tbsp chopped fresh parsley
3 tbsp chopped garlic
1 tbsp kosher salt
1 tbsp black pepper
1 (3½- to 4-pound) roaster chicken
Mini Hasselback Potatoes (see below)

Directions

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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