Ingredients
- 1 bunch curly parsley, washed
- 2 shallots, peeled and coarsely chopped
- 3 cloves garlic
- 6 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoons Italian herb blend
- Juice of 1 lemon
- 2 tablespoons black pepper
- ¼ teaspoon salt
- 1 whole chicken, cut up (or any 8 chicken pieces—any combination of leg, breast, thigh, and wing)
Make it step by step
- In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt. Purée.
- Transfer mixture to a gallon zip-lock bag.
- Add chicken, making sure it's covered on all sides by the marinade.
- Seal bag and refrigerate for an hour.
- Preheat oven to 300°F (150C).
- Transfer chicken pieces to a rimmed baking sheet.
- Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.