Roast Chicken with Garlic, Lemon and Parsley | The Kitchen Scout

Ingredients

• For the Marinade
• 1/2 bunch fresh Italian parsley, washed and chopped
• 2 garlic cloves, peeled and chopped
• 1 large shallot, peeled and chopped
• 1 1/2 teaspoons herbes de Provence
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 3 Tablespoons olive oil
• Grated zest of 1/2 lemon (reserve lemon)
• For the Chicken
• 1 whole chicken, 3 1/4 - 4 pounds
• Kosher Salt and Freshly ground black pepper
• 1/2 of the reserved lemon, sliced
• For the Sauce and Serving
• Roasted Garlic Cloves (see note)
• 1 1/2 cups low-sodium chicken stock
• 1/2 the reserved lemon, juiced
• 1 Tablespoon unsalted butter
• Salt and Pepper to taste
• Parsley
• Lemon slices