Roast chicken with parsley and mustard

4 servings

Ingredients

Quantity Ingredient
1 Whole chicken -; (3 1/2 lbs)
=== STUFFING ===
3 slices Whole-grain bread; cut into chunks
3 tablespoons Extra-virgin olive oil; to 4
6 Garlic cloves; peeled, chopped
2 tablespoons Dijon mustard
2 Dozen unsalted whole pistachio nuts; roasted
=== DRESSING ===
Juice of 1 lemon
½ teaspoon Cayenne pepper
2 tablespoons Dijon mustard
1 tablespoon Dried parsley
1 teaspoon Salt
5 tablespoons Extra-virgin olive oil

Directions

Heat oven to 350 degrees. Wash chicken under cold running water; pat dry with paper towels; place on a rack in an 11- by 14-inch roasting pan.

In a large mixing bowl, make stuffing by combining bread, 2 tablespoons olive oil, garlic, mustard, and pistachios; toss well with your hands.

Loosely stuff chicken, and return it, untrussed to roasting pan.

Stir lemon juice, cayenne pepper, mustard, parsley flakes, and salt together in a small bowl. Pour the mixture over chicken, breast-side up, and drizzle with 2 tablespoons olive oil. Roast breast-side up for 70 to 80 minutes; after 45 minutes, baste with the remaining 1 tablespoon oil. Allow the chicken to rest for 15 minutes before serving.

Makes 4 servings.

Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 336 Calories (kcal); 29g Total Fat; (75% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 889mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Recipe by: Recipe from Ismail Merchant Converted by MM_Buster v2.0n.

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