Recipe

Dads Roast Chicken With Parsleylemon Juice Oil Recipe

	Pleclare / All my dishes 1 year, 8 months ago Roast chicken pieces with a frsh,colorfll,tangy oil to finish it off. From the Food Network and delicious. Prep:20m Cook:40m Servings:4	Pleclare
	chickenthymerosemaryblack pepperlemonoilparsleysalt

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Ingredients

For the chicken:

1(31/2lb) chicken ,cut into 8 pieces

Kosher salt and fresh ground pepper

4 sprigs fresh rosemary

4 sprigs fresh thyme

Olive oil for drizzling

The rind of 1/2 lemon

For the parsley drizzle

1/2 bunch parsley

1/2c extra virgin olive oil

1/2 lemon juiced

Kosher salt and fresh ground pepper

Directions

Preheat oven to 400 degrees

Trim excess fat and skin from chicken. Cut off wing tips. Place chicken pieces in an 11x 13" baking pan,or any pan that they fit in without crowding. Season chicken gererously with salt,pepper,olive oi,the herbs and lemon zest. Toss through all the seasoning and arrange pieces of chicken skin side up in the pan. You can do th for up to 1 day before if you want and cover in the frig.

Roast until skin is nicely browned and there is no pink near the thigh bone and juices run clear,about 35-40 mins. Check white and dark meat,if white is done before dark,take it out and put on serving platter till dark is done.

For the parsley drizzle: Wash and dry parsley. Remove leaves and chop finely. Combine the remaining ingredients in a bowl and use immediately to garnish the chicken. Enjoy!

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