This chicken comes out incredibly juicy, delicious, and the skin is completely crisp-perfect!
I love an easy recipe for roast fly. It creates a simple meal with a fancy feel, which also has some very useful leftovers!
Keeping chicken cooked in the freezer to be useful for soups, stews, tacos, sandwiches, etc. is one of my best cooking tips. And this recipe is full of flavor, but this flavor is suitable for using leftovers in any recipe.
So be sure to buy a large chicken so you can have multiple meals out of one cooking session.
Roast chicken with lemon and parsley
Dishes: 6 Dishes
- 1 Whole Chicken
- 1 clove garlic
- 2-3 Tbs. Olive oil
- 2 teaspoon. Salt
- 1 Generous tahini of black pepper
- 1 lemon
- 1 Tbs. parsley
Rinse the chicken and dry.
Place in a shallow dish.
Cut the garlic clove in half and rub the whole chicken.
Drizzle the chicken with olive oil. Use your hands to thoroughly coat the chicken in the oil.
Juice the lemon and pour the juice over the chicken.
Put the lemon juices into the chicken cavity.
Sprinkle the chicken with salt, pepper and parsley.
Bake uncovered at 350 degrees for about an hour and a half or until the chicken is ready.