"This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!" — Beverly Auguadro
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2 (2 to 3 pound)
fresh parsley, chopped
grated lemon zest
ground black pepper
This recipe came out deeelicious, but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste, not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. The amount of parsley I used was about 1/2 cup after going through the food processor. All of the other herbs were dried. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours.
didn't like too much!
Very tasty and easy to make. I didn't even let it marinate that long and it was still delicious. When you're done with the lemon you "zested", poke some holes in it and stuff it into the cavity of the chicken.
I used this recipe as a STARTER THANKS so much.
I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple", with 2-TBS Olive Oil, Parsley, Rosemary, Thyme (all dry) & about 2-TBS Lemon juice. Rubbed Cavity, under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short) ... Baked (15 mins at 450) and then (1-hr at 350).
WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!
Too many spices - too much marinade. This recipe called for a whole head of garlic! I love lots of garlic in certain things, but it overpowered the chicken. Where I come from, a bunch of parsley means a whole bouquet of parsley - that's a lot when you buy it in the store. I just used "sprigs" of parsley. The syntax confused me here. I suspect the recipe was a little off (you must cook the chicken longer than called for), and it was sooo garlicy that it stunk up everything in my refrigerator. It was fun to try, but I won't use this recipe again.
This was difficult, I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things, so didn't mind. The chicken turned out very good, but I have to ask myself if it's worth the time I put into it. I also had a porblem with truely understanding what the marinade was supposed be like. ALthough the chicken turned out fine, and I used the leftovers for a soup recipe I found here (5 star), the smell of it baking was a little overwhelming, unless you like the smell garlic, I wouldn't suggest cooking this when there's a lot of people around. :) Of course, I could have screwed something up to, but it turned out ok.
This was delicious, everyone loved it! I will definatly be making this again.
Wow, the marinade made the chicken smell and taste wonderful! My 3 pound chicken marinated for 12 hours. I forgot to marinate it earlier but it didn't seem to matter because it was great. I didn't change the recipe but I cooked it in the slow cooker for 8 hours on low.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Rosemary Chicken
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 505
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