Best 3 Dads Roast Chicken My Way With A Parsley Lemon Juice Oil Recipes

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**Indulge in a Culinary Journey with Dad's Roast Chicken: A Symphony of Flavors and Techniques**

Prepare to embark on a tantalizing culinary adventure with Dad's Roast Chicken, a dish that promises to elevate your taste buds to new heights. Featuring three exceptional variations, this recipe collection offers a journey through diverse flavor profiles and cooking techniques, ensuring an unforgettable dining experience.

The first recipe, Dad's Roast Chicken with Parsley, Lemon Juice, and Oil, takes center stage with its classic simplicity and refreshing citrus notes. Aromatic parsley, tangy lemon juice, and rich olive oil come together to create a flavorful marinade that infuses the chicken with a vibrant zest. Roasted to perfection, this dish delivers juicy, tender meat and a crispy, golden-brown skin that's simply irresistible.

For those seeking a bolder, more robust flavor, the Piri Piri Roast Chicken offers an explosion of spicy, smoky goodness. A fiery marinade made with piri piri peppers, garlic, and lemon juice sets the stage for a tantalizing taste experience. The chicken emerges from the oven with a deep crimson hue and a tantalizing aroma, promising a taste sensation that will leave your palate craving more.

Last but not least, the Roast Chicken with Lemon and Garlic presents a harmonious blend of classic flavors that never fails to impress. Garlic, lemon, and herbs dance together in a fragrant marinade, imbuing the chicken with a delightful savory and citrusy essence. Roasted until golden brown, this dish exudes an inviting aroma that fills the kitchen and promises a satisfying meal that will warm the soul.

Whether you prefer the refreshing simplicity of the Parsley, Lemon Juice, and Oil variation, the bold heat of the Piri Piri marinade, or the timeless appeal of Lemon and Garlic, Dad's Roast Chicken guarantees a culinary experience that will leave you craving for more.

Here are our top 3 tried and tested recipes!

ROAST CHICKEN MY WAY WITH PARSLEY-LEMON OIL



Roast Chicken My Way with Parsley-Lemon Oil image

This recipe for Dad's Roast Chicken My Way is adapted from Dave Lieberman's cookbook "Young and Hungry," and it's the perfect dish to make for Father's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

One (3 1/2-pound) chicken, rinsed, patted dry, trimmed of excess fat or skin, wing tips discarded, cut into 8 serving pieces (for the roast chicken)
Coarse salt and freshly ground pepper, (for the roast chicken)
3 tablespoons olive oil, (for the roast chicken)
5 sprigs fresh rosemary
5 sprigs fresh thyme (for the roast chicken)
Zest of 1/2 lemon, (for the roast chicken)
1/2 bunch fresh parsley, leaves removed and finely chopped (for the parsley-lemon oil)
1/2 cup extra-virgin olive oil (for the parsley-lemon oil)
Juice of 1/2 lemon, (for the parsley-lemon oil)
Coarse salt and freshly ground pepper, (for the parsley-lemon oil)
Mashed Red Potatoes with Basil and Chive

Steps:

  • Preheat oven to 400 degrees. Place chicken in a 13-by-11-inch baking pan. Season generously with salt, pepper, olive oil, rosemary, thyme, and zest; toss to combine. Arrange chicken in a single layer, skin-side up. Marinate at room temperature for 30 minutes or covered in a refrigerator overnight.
  • Transfer to oven, and roast until skin is browned and juices run clear, about 35 to 40 minutes. If white meat is done before the dark meat, transfer to a serving platter while dark meat finishes cooking.
  • Meanwhile, prepare the parsley-lemon oil; in a small bowl, combine parsley, extra-virgin olive oil, and juice; season with salt and pepper. Set aside.
  • Serve chicken with potato mash. Garnish with parsley-lemon oil.

MY DAD'S LEMON CHICKEN



My Dad's Lemon Chicken image

While my mother dabbled in French pâtés, Indian food, and American cakes of all kinds, my father found his true passion in Chinese food. He still has a special kitchen cabinet filled with various soy sauces, vinegars, and spices. When he cooks, every inch of the kitchen is covered in small bowls with all the prep. This dish remains, by far, my favorite -- and requires the fewest bowls. The cornstarch creates a great crispy layer on the chicken, and the tang of the lemon and ginger makes it addictive.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h55m

Yield 2 to 4 servings

Number Of Ingredients 13

2 large eggs
6 tablespoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 tablespoons dark soy sauce
Juice of 2 lemons
1 tablespoon distilled white vinegar
2 teaspoons sugar
1 tablespoon grated fresh ginger
2 medium garlic cloves, grated
6 cups peanut oil
1 lemon, cut into 1/4-inch-thick rounds
1/2 small Thai (bird's-eye) chile

Steps:

  • 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
  • 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
  • 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
  • 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.

ROAST CHICKEN WITH ONIONS AND PARSLEY



Roast Chicken With Onions And Parsley image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h30m

Yield 6 servings or more

Number Of Ingredients 8

2 tablespoons freshly squeezed lemon juice
2 cups chopped fresh parsley or chervil leaves
1 teaspoon chopped garlic
Salt and freshly ground black pepper
1 large chicken or capon, about 6 pounds, trimmed of excess fat
3 tablespoons butter or extra virgin olive oil
3 cups thinly sliced onions
1 cup chicken or vegetable stock or water

Steps:

  • Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
  • 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. Stir in the remaining parsley and the stock.
  • After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
  • Remove the chicken from the oven and let it rest for about 5 minutes. 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. Carve the chicken and serve with the sauce.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams

Tips:

  • Choose a whole chicken that is about 3-4 pounds. This will ensure that it cooks evenly and stays moist.
  • Pat the chicken dry with paper towels before roasting. This will help the skin get crispy.
  • Season the chicken generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
  • Place the chicken on a roasting rack in a roasting pan. This will allow the air to circulate around the chicken and help it cook evenly.
  • Roast the chicken at 375 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Let the chicken rest for 10 minutes before carving. This will help the juices redistribute throughout the meat.
  • Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Dad's Roast Chicken is a classic dish that is perfect for any occasion. It is simple to make and always a crowd-pleaser. With a few simple tips, you can make sure that your roast chicken turns out perfectly every time.

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