You are here: Home » Recipes » Roast Chicken with Garlic, Lemon and Parsley Roast Chicken with Garlic, Lemon and Parsley Recipe by RelishKitchen Tested Yield 4 servings Prep 10 mins Cook 60 mins Ready for a roast? Marinate chicken in aromatic ingredients before roasting for deep flavor. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Ingredients Marinade:1 cup flat-leaf parsley2 cloves garlic2 shallots1 tablespoon freshly ground black pepper3 tablespoons olive oil1 1/2 tablespoons Dijon mustard1 1/2 teaspoons dried herbes de Provence1/2 teaspoon dried rosemaryChicken:1 whole chicken (3-pound)1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/2 garlic head (unpeeled)1/2 cup low-sodium chicken broth2 tablespoons lemon juice Instructions To prepare marinade, combine all ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight. Preheat oven to 350F. Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170F. Remove from oven and let rest 20 minutes. Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken. Recipe adapted from Bistro Cooking at Home by Gordon Hamersley (Broadway Books, 2003).