Roast Chicken w/Garlic & Lemons
Serves 4 to 8
1 bunch flat leaf parsley
3 garlic cloves, peeled and coarsley chopped
3 shallots, peeled and coarsley chopped
1 Tablespoon dried herbes de Provence
1 teaspoon dried rosemary
3 Tablespoons gf Dijon mustard
6 Tablespoons olive oil
Salt to taste
2 Tablespoons cracked pepper
Zest from 1 lemon
Fresh ground pepper
1 onion, skin left on and cut into quarters, lengthwise
3 baking potatoes, unpeeled and cut into quarters, lengthwise
2 Tablespoons olive oil
1/2 cup gf chicken stock
1 garlic bulb, roasted and cloves separated
1 Tablespoon unsalted butter
AIn a food processor add all marinade ingredients, except lemon zest, and blend until smooth. Add zest to mixture. Taste and adjust seasonings.
Season chickens with salt and pepper and place on a rack in a roasting pan. Rub entire chicken with marinade. Cover with plastic wrap and marinate for 1 hour at room temperature, or for 4-6 hours in refrigerator.
Preheat oven to 325 degrees F.
Separate garlic cloves from head, but do not peel. Place into a small saucepan and add water to 1/2" above garlic. Bring to a boil and let boil for 1 minute; drain.
Transfer to a small baking dish, coat with olive oil and season with salt and pepper. Cover with foil and bake for 1 hour.
Preheat oven to 350 degrees F. Chicken and vegetables will roast in same oven, but separately. Roast chicken for 1 hour to 1 hour and 20 minutes, basting with pan juices, until an inserted thermometer reads 165 to 170 degrees F. Remove from oven and let chickens rest for 30 minutes.
Meanwhile, place onions and potatoes on a jelly roll pan and toss with oil. Arrange vegetables, cut sides down. Season with salt and pepper and roast for 1 hour.
Remove from oven and set aside.
Preheat broiler; setting one oven rack on top and one at the bottom.
Transfer chickens to a cutting board and remove rack from roasting pan.
Degrease and deglaze roasting pan; pour juices into stock.
Carve chickens so breasts and wings are in one piece, and thighs and legs are in one piece.
Return chicken pieces, skin side up, back in roasting pan. Cut lemon into 1/4" slices and scatter over chicken. Ladle pan juices into pan, but not over chicken, and place roasted garlic all around.
Set pan so surface of chicken is about 3" from heat source and broil for 6-8 minutes. Watch carefully, so it doesn’t burn. While chicken is broiling, place vegetables back in same oven on bottom rack to re-warm. Remove chicken and vegetables and keep warm.
Add chicken stock to pan juices, squeeze in juice of half a lemon and cook over high heat until reduced by half. Remove from heat and whisk in butter. Adjust seasonings.
Arrange chicken on top of vegetables, scatter with lemon slices and garlic and pour sauce all around, not on chicken. Serve.