| Prep: 15 mins | Cook: 1 hr 30 mins – 1 hr 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 21g | 5g | 5g |
| sugars | fibre | protein | salt |
| 1g | 1g | 28g | 1g |
Life in Nebraska taught me to appreciate the beautiful simplicity and hearty nature of farm-to-table cuisine. This Parsley and Garlic Roasted Chicken recipe is a manifestation of what I love most about Midwestern cooking—freshness, comfort, and a sense of wholesome satisfaction. Bursting with the robust flavors of parsley, garlic, and lemon, this dish epitomizes the kind of meals I grew up enjoying around the family table.
Perfect for Family Gatherings
When I think about the ideal meal for a family gathering, something that brings everyone together, I often turn to roasted chicken recipes. This one, in particular, stands out. It not only delivers on flavor but also on presentation. The golden-brown, perfectly roasted chicken surrounded by aromatic herbs like rosemary and thyme makes for an impressive centerpiece.
Health Benefits
Beyond its rich flavor, this Parsley and Garlic Roasted Chicken has several health benefits. Chicken is a great source of lean protein, essential for muscle development and overall health. The fresh parsley and garlic are not just flavor powerhouses; they also come packed with nutrients. Parsley is rich in vitamins A, C, and K, and offers a decent dose of antioxidants. Garlic, on the other hand, has been known to boost immune function and lower blood pressure.
Introducing lemon into the mix not only enhances the flavor but adds a nice dose of vitamin C, further boosting the nutritional profile of this meal. This balance makes it not just delicious, but also a wholesome meal choice that’s good for the stomach and the soul.
Pairs Well With…
The versatility of this dish cannot be overstated. It pairs exceptionally well with a warm side of roasted vegetables or a creamy mashed potato. For those who want to go the extra mile, try serving it with a fresh, crisp salad or a side of garlic butter rice. The flavors complement each other wonderfully and create a cohesive dining experience.
If you’re a fan of roast dinners, this recipe evokes a similar familial comfort found in a Sunday pot roast or a Thanksgiving turkey. Yet, it remains unique with its own fruity twist and herbal notes.
This Parsley and Garlic Roasted Chicken is more than just a recipe; it’s a celebration of what home cooking is all about. It brings people together, offers a nutritious meal, and leaves everyone around the table satisfied. Give it a try—I’m confident it will become a staple in your home just as it has in mine.
What You’ll Need
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 lemon, cut into quarters
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup chicken broth
Method
Step One
Preheat your oven to 425°F (220°C).
Step Two
Rinse the whole chicken under cold water and pat it dry with paper towels. Make sure to remove any giblets from the cavity if they are present.
Step Three
Place the chicken in a roasting pan. Drizzle the olive oil over the entire chicken, rubbing it in to ensure an even coat.
Step Four
In a small bowl, combine the chopped parsley, minced garlic, salt, black pepper, and paprika. Mix well.
Step Five
Rub the parsley and garlic mixture over the entire chicken, making sure to coat both the outside and inside the cavity.
Step Six
Place the lemon quarters, rosemary sprigs, and thyme sprigs inside the cavity of the chicken.
Step Seven
Pour the chicken broth into the bottom of the roasting pan.
Step Eight
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the chicken is pierced between the leg and thigh. Baste the chicken with the pan juices occasionally during roasting.
Step Nine
Once done, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
