Winner, Winner, Zesty Chicken Dinner

Lemon-Parsley Roasted Chicken in 40 Minutes Flat

40 minutes

Serves 4

DinnerMediterranean

Herb's take

Classic European roast chicken gets the turbo treatment with a speedy spatchcock method and a lemon-parsley marinade that delivers flavor in record time. You'll learn the secrets of fast roasting and why fresh herbs and citrus make poultry sing.

Ingredients

Yield

1 whole chicken (about 3 1/2 lb), backbone removed (spatchcocked)
1/2 cup parsley, finely chopped
1 large lemon, zested and juiced
4 cloves garlic, minced
3 tbsp olive oil
1 1/2 tsp black pepper, freshly ground
2 tsp kosher salt

Instructions

01
Preheat your oven to 450°F (232°C). Place a rimmed baking sheet in the oven to preheat.
02
Pat the spatchcocked chicken dry with paper towels and set it breast-side up on a cutting board.
03
In a small bowl, mix together parsley, lemon zest and juice, garlic, olive oil, black pepper, and kosher salt until you have a vibrant paste.
04
Rub the parsley-lemon mixture all over the chicken, getting it under the skin where possible.
Herb says
Under-the-skin action means flavor gets into the meat, not just the surface. That’s the difference between bland and grand.
05
Carefully remove the hot baking sheet from the oven. Place a wire rack on the sheet and put the chicken on the rack, breast-side up.
06
Roast the chicken for 35 minutes, rotating the pan halfway through for even browning.
07
Check that the thickest part of the thigh registers at least 160°F (71°C) with an instant-read thermometer.
Herb says
Don’t trust your eyes. Thermometers never lie, and undercooked chicken is never charming.
08
Transfer the chicken to a cutting board and let it rest for 5 minutes before carving.
Herb says
Resting lets juices redistribute, not resting means chicken juices all over your board, not your plate.
09
Carve and serve the chicken with extra pan juices drizzled on top. Sprinkle a little more fresh parsley if you’re feeling fancy.

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