Roast Chicken With Onions And Parsley
Updated Nov. 30, 2023
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons freshly squeezed lemon juice
- 2cups chopped fresh parsley or chervil leaves
- 1teaspoon chopped garlic
- Salt and freshly ground black pepper
- 1large chicken or capon, about 6 pounds, trimmed of excess fat
- 3tablespoons butter or extra virgin olive oil
- 3cups thinly sliced onions
- 1cup chicken or vegetable stock or water
Nutritional analysis per serving (6 servings)
223 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 418 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 500 degrees. Combine the lemon juice, ½ cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- Step 2
While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- Step 3
After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Step 4
Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Private Notes
Comments
This recipe results in a wonderfully moist chicken. My bird was literally falling off the bone. The gravy is really lovely as well. I would recommend this dish if you want to impress.
I’ve roasted a lot of chickens - easily 100 - and this is the juiciest I’ve ever made. It’s my new go-to. Flipping the bird seemed strange, but that and the sauce work magic. And don’t fear what looks like burned gunk on the bottom of the roasting pan. It’s buttery and tasty. Throw some into the sauce and bring it to a simmer as directed.
Before it goes in the oven, Chicken should be at closer to room temperature to ensure even cooking. So take it out of the fridge (1 hour for a whole chicken; 30 minutes for a cut) before cooking. Keep it covered, in a cool place.
I've got my roast chicken game, but this was humbling. I'm not sure if it has something to do with the flip at 20 minutes, but certainly searing the bird back would be a probable cause. I brined mine in salt sugar and paprika overnight and forced the gremolata under the breast and drums... do it! Id love some advice on, and strongly advise, preparation for flipping a 400 degree yet uncooked wet bird, as my tongs are not of the appropriate size. Still worth the adventure.
It is moist, but more trouble than the time it takes to prepare it. And there are many recipes that ensure a moist bird. The flavor was definitely not improved or enhanced with the parsley.
This was tasty…but for some reason (possibly the high initial oven temp) all my basting liquid just evaporated/burned at the bottom of my pan, so I had to add extra stock to the leftover onion mixture for the sauce. I didn’t find the flavors overpoweringly tasty enough to necessarily repeat…but it was a solid dish! Next time I might skip the onions and just rub it down with onion flakes.
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