Mediterranean Green Chicken
Mediterranean Green Chicken is baked chicken coated in a bright parsley and Dijon marinade. A whole bunch of curly parsley is puréed with shallots, garlic, lemon and olive oil, so the herb acts as the main flavor rather than a garnish. The mustard helps the paste cling to the skin. After an hour in the bag, the pieces need only a gentle oven and one turn, which makes this an easy dish for feeding four.
Instructions
Wash the parsley and peel and coarsely chop the shallots. Put the parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper and salt in a blender or food processor and purée until you have a smooth green marinade.
Scrape the marinade into a gallon zip-lock bag and add the chicken pieces. Turn and press the bag until every piece is coated on all sides.
Seal the bag and refrigerate the chicken for an hour. Meanwhile, heat the oven to 300°F (150C).
Lay the chicken pieces on a rimmed baking sheet. Bake for about 40 minutes, turning the pieces after 20 minutes. The chicken is done when the juices run clear when you pierce the meat.
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