Bistro Chicken

Bistro Chicken                                                 From: relishmag.com

Marinade:                                                                                Chicken:

1 c. flat leaf parsley                                                                  1 3 lb. chicken

2 garlic cloves                                                                          1/2 tsp. salt

2 shallots                                                                                  1/2 head garlic (unpeeled)

1 t. pepper                                                                               1/2 c. chicken broth

3 T. olive oil                                                                             2 T. lemon juice

11/2 T. Dijon mustard

1 1/2 tsp. dried herbes de provence

1/2 tsp. rosemary

1 grated lemon rind

1. To prepare marinade, combine all ingredients in a food processor; process to a paste.

2. To prepare chicken, coat chicken with marinade.  Cover and refrigerate 4 hrs. or overnight.

3. Preheat oven 350 degrees. Season chicken with salt and pepper; place on rack in roasting pan. 

If cooking a whole chicken, roast 1 1/2 hours or until meat thermometer inserted in thigh registers 170 degrees.  Remove from oven and let rest 20 mins.

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.

NOTES: I do this recipe with chicken breasts in a crock pot.  Marinate chicken, then put in crock pot, layering chicken breasts. Cook on high about 6 hours. Works with bone-in or boneless breasts.

I also use this on turkey breasts.  This is actually my favorite way to use this recipe.  It is so flavorful!

(Herbes de provence is available in the spice section of higher end grocery stores.)