Mark Bittman’s Roast Chicken With Onions And Parsley

It’s a roast chicken again! And yes, when it’s getting cold outside, I find myself making a lot more oven-friendly foods. The aromas on a cold day make me feel so good inside. Doesn’t hurt that this chicken tastes oh-so-good!!!

I’m going to share with you what I learnt about one of my favorite herb, parsley. The health benefits of parsley include controlling cancer, diabetes, and rheumatoid arthritis, along with helping prevent osteoporosis. Furthermore, it acts as a pain reliever with anti-inflammatory properties. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, bloating, and nausea, while helping to strengthen the immune system. You can read more about the health benefits of parsley here.

• 2 tbsp freshly squeezed lemon juice

• 2 cups fresh parsley, chopped

• 1 tsp garlic, chopped

• Salt, as per taste

• 1 large chicken, about 6 lbs, trimmed of excess fat

• 3 tbsp butter or extra virgin olive oil

• 3 cups thinly sliced onions

• 1 cup chicken or vegetable stock or water

• Freshly ground black pepper

  1. Heat the oven to 500°F.
  2. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken.
  3. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
  4. While it’s roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes.
  5. Stir in the remaining parsley and the stock.
  6. After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up.
  7. Top with more of the onion mixture, leaving some in the saucepan.
  8. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn’t, roast a few more minutes).
  9. Turn the heat down to 325°F, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165°F. (Total roasting time will be about an hour and a half).
  10. Remove the chicken from the oven and let it rest for about 5 minutes.
  11. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin.
  12. Carve the chicken and serve with the sauce.
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