- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Meat
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours
Diets
A whole roasted chicken prepared with an easy and flavorful marinade that you’ll want to make again and again. Add some veggies to the pan and you’re all set for dinner tonight. Watch Danielle prepare this delicious roast chicken!
2 whole chickens or spatchcock chickens
2 cups loosely packed fresh parsley
8 cloves garlic
zest and juice of 2 lemons
2 tablespoons Haddar Dijon Mustard
1/2 cup Gefen Olive Oil + 1 teaspoon for seasoning
2 teaspoons Haddar Kosher Salt + 1/4 teaspoon for seasoning
2 teaspoons black pepper + 1/4 teaspoon for seasoning
1 bulb fennel, roughy chopped to 1-inch pieces
3 carrots, peeled and chopped to 1-inch pieces
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Place chicken on baking sheet or roasting dish and pat dry.
In a food processor combine parsley, lemon zest, garlic, salt, and pepper. Blend until everything is finely minced and incorporated.
Whilst food processor is running slowly drizzle in olive oil, juice of lemons, and mustard. Divide the marinade in half.
If using whole chicken add half marinade to inside the cavity. If using spatchcock add half marinade to underside of the chicken.
Use your finger to loosen the skin from the flesh and apply half the remaining marinade underneath the skin to directly touch the flesh of the chicken. Apply remaining marinade all over the outside of the chicken, making sure to get to all the nooks and crannies.
If using a whole chicken, stuff used lemon halves inside the cavity. If using spatchcock chicken, spread them around the chicken. Place the vegetables around the chicken and season with salt, pepper, and olive oil.
Place chicken uncovered in oven and bake for approximately one and a half hours until chicken is golden brown and crispy.
How Would You
Rate this recipe?
Please log in to rate
SO GOOD! The meat came out tender and juicy and the lemon zest in the marinade helps the flavor come through without overpowering the chicken. Such an amazing recipe to make ahead too- leftovers reheat well and are a great addition to salads for lunch, etc.
Roasting the chicken I hate the soggy underside (skin) of the chicken. Wouldn’t it be better to put the chicken on a rack so that the bottom (breast) also gets brown and crispy?
That’s a great hack!
My favorite, go-to chicken roast recipe! Thank you, Danielle!!
This chicken came out beautifully This was a delicious recipe and a nice change from my usual chicken recipes. I used the recipe for drumsticks instead of a whole chicken for a weeknight supper and it came out really good, it’s definitely good for Shabbos.
Thanks for the feedback.
I don’t know how Danielle comes up with sooo many chicken dishes. I love making them and eating even more.
Endless, right?