Roast Chicken With Garlic, Lemon And Parsley

• Marinade
• 1 cup flat leaf parsley
• 2 garlic cloves
• 2 shallots
• 1 tablespoon fresh coarse ground black pepper
• 3 tablespoons olive oil
• 1 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons dried herbes de provence
• 1/2 teaspoon dried rosemary
• 1 (3 lb) chicken
• 1/2 teaspoon salt
• fresh coarse ground black pepper
• 1/2 head garlic (unpeeled)
• 1/2 cup low sodium chicken broth
• 2 tablespoons lemon juice

1. To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
2. Preheat oven to 350u0b0F
3. Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170u0b0F Remove from oven and let rest 20 minutes.
4. Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.

marinade, flat leaf parsley, garlic, shallots, fresh coarse ground black pepper, olive oil, mustard, rosemary, chicken, salt, ground black pepper, garlic, chicken broth, lemon juice

Taken from www.food.com/recipe/roast-chicken-with-garlic-lemon-and-parsley-357342 (may not work)