Ingredients
- 1 (3 1/2 pound) chicken, cut into 8 pieces
- 1 head garlic, cloves separated, unpeeled
- 2 tablespoons olive oil
- 1 tablespoon chopped rosemary leaves
- 1 1/2 teaspoons salt or more to taste
- 1 teaspoon freshly ground black pepper or more to taste
- 1 packed cup fresh flat-leaf parsley leaves
- 1/2 cup water
- 2 teaspoons grated lemon zest
Preparation
Step 1
1. Preheat oven to 400(F. Combine the chicken pieces, unpeeled garlic cloves, 2 teaspoons oil, the rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl and toss to coat.
2. Spread out on an aluminum foil lined baking sheet with the skin side of the breasts up and bake until the chicken is cooked through, about 40 minutes (an instant read thermometer inserted in the thickest part should read 155(F and the juices coming out should be clear, not pink).
3. Stir the garlic after 15 minutes so the cloves roast on all sides.
4. While the chicken cooks, combine the parsley, water, zest, and remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender and blend until coarse puree.
5. When the chicken is done, remove the pan from the oven. Scoop the garlic cloves into a cup and cover the chicken loosely with foil so it stays warm.
6. Squeeze the garlic from the papery skins into the blender with the parsley mixture. Blend until smooth.
7. Peel the skin off the chicken if you wish, and place the chicken on a platter. Pour the cooking juices into a glass measure, wait a minute so the fat can rise to the surface, and skim off the fat.
8. Pour the juices into the parsley sauce and blend. Taste and adjust the seasoning if needed. Pour the sauce into a saucepan and heat until simmering. Pass the sauce with the chicken to serve.