There is something about a roast chicken that makes my day. It's comfort food at its best. Once you have roasted a chicken there are so many things you can do with it. I can get 3 to 5 meals out of one roasted chicken. This chicken came out SO juicy and delicious that I will probably make one a week!
1 2 1/4 LB Chicken (I used a 4 lb chicken)
1 Bunch of fresh parsley
1 Lemon, zested and juiced
2 TBSP Capers
1/3 Cup Olive Oil
Sea Salt & Pepper
Place all ingredients except the chicken into a blender and pulse to a paste.
Put the chicken into a baking dish and season with salt & pepper. Rub the herb paste all over the chicken and under the skin. Refrigerate for 1 hour.
Preheat oven to 350 degrees.
Roast for 50 minutes. (since my chicken was double the weight I doubled the cooking time)
Serve and enjoy!
This recipe is from Blood Sugar: Inspiring Recipes for anyone facing the Challenge of Diabetes and maintaining good health By Chef Michael Moore