Lemon and Parsley Roasted Chicken

Liven up a roast chicken with the fresh tartness of lemons and fragrant parsley. This recipe adds a sweet flavor with the addition of Maui onions to balance the dish.

Yield: 4 Servings

Ingredients

2 (4-pound) chickens
Sea salt and pepper
2 Maui onions, quartered
1 bunch parsley, chopped
1 head garlic, halved plus
4 cloves garlic, chopped
2 lemons, halved
6 Tablespoons extra virgin olive oil

Method

Preheat oven to 400°F. Season the chickens with salt and pepper. Stuff each with a quarter of the onion, half the parsley, half a head of garlic and half a lemon. Lightly coat the outside with 2 Tablespoons oil, and season with salt and pepper. Place in the oven and cook until golden brown and the juices run clear, about 45 minutes.

Thinly slice the remaining onions. Heat 2 Tablespoons oil in a skillet. Add the onions and cook until they just start to brown. Add the chopped garlic and cook for another 2 minutes. Remove from heat and add the juice of 1 lemon, 2 Tablespoons oil, salt and pepper and the remaining parsley.

Cut the chicken into 8 pieces and place on a large serving platter. Pour the onion mixture over top.

Serving Suggestion

With roasted carrots and steamed green beans.

Pairing Suggestion

Pair with the Laura Zahtila Chardonnay; the wine’s fruit flavors will complement the citrus and herb flavors, and the wine’s body balances well with the chicken itself.

Estimated Prep Time: 20 minutes
Estimated Cooking Time: 45 minutes

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