NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- curly parsley, curly; washed1 bunch
- shallots, peeled and coarsely chopped2
- garlic3 clove
- olive oil6 tbsp
- dijon mustard3 tbsp
- italian herb blend1 tbsp
- lemon juice, juice of 1 lemon1
- black pepper2 tbsp
- salt1/4 tsp
- whole chicken, whole, cut up; or any 8 pieces of leg, breast, thigh, wing1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt. Purée.
Transfer mixture to a gallon zip-lock bag.
Add chicken, making sure it's covered on all sides by the marinade.
Seal bag and refrigerate for an hour.
Preheat oven to 300°F (150C).
Transfer chicken pieces to a rimmed baking sheet.
Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear.