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Mediterranean Green Chicken
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mediterranean cuisine
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613415
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 bunch curly parsley, washed
- 2 shallots, peeled and coarsely chopped
- 3 cloves garlic
- 6 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoons Italian herb blend
- Juice of 1 lemon
- 2 tablespoons black pepper
- ¼ teaspoon salt
- 1 whole chicken, cut up (or any 8 chicken pieces—any combination of leg, breast, thigh, and wing)
Directions
- 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.