Food Network
Home> Recipes> Chicken>
Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil Recipe

Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 62

Showing 1-10 of 62

Sort by:

Newest

  • on August 10, 2012

    Flag

    Probably the easiest and tastiest chicken I have made in a VERY long time. Followed the recipe exactly and as others have said, the lemon parsley sauce is a must!!! DELISH!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 14, 2012

    Flag

    This was absolutely delicious!! Followed exactly-bought chicken cut up as suggested plus added hot sausage and garlic powder. Baked -then broiled at the end to crisp everything up. The parsley lemon juice oil is a must!! Tasted great the next day also!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 21, 2011

    Flag

    Wonderful, tasty recipe. I brined mine first which made it really moist. Laid chicken pieces on top of herbs and slices of lemon. I will make this often.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2010

    Flag

    Easy recipe that my boyfriend & I both enjoyed. The chicken was not dry and it was flavorful. Will be making this more often!

    I did have to cook it longer because it was still a little bloody, so I did 400 degrees for 1 hour.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 06, 2010

    Flag

    I made this a few weeks ago and will be making it again tonight. It's affordable and so delicious. I couldn't decide whether to chop up the thyme and rosemary and sprinkle it all over the chicken before roasting or just put the sprigs as is in the roasting pan... the executive decision was to chop everything up and sprinkle over the chicken. I was nervous at first because Rosemary is such a strong flavor... but it worked perfectly and made the chicken look like restaurant quality. I might use just 3 sprigs of rosemary this time though... adjust according to your individual tastes. We plated it up on top of garlic mashed potatoes and then drizzled the parley oil on top. Everyone loved it... great for an easy weeknight meal or even an elegant dinner party. Make this- you will not be disappointed!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 30, 2010

    Flag

    Seriously. Great roast chicken recipe.... perfect as written, just what you want from a good old roasted bird. Used an organic chicken, yum. Please invite Dave back to Foodnetwork.....love his recipes and his show......

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 06, 2009

    Flag

    I know people say that all the time, but it's really true of this recipe. The night I made it, it was COMPLETELY delicious (the parsley lemon juice oil just takes it to a new level of tasty, but the next day, after the lemon, parsley, rosemary, and thyme had really sunk in, I was licking my fingers in ecstasy as I sucked on the bones. Perfect as is.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2009

    Flag

    I made this last week and it was so flavorful and moist. Everyone loved it! The parsley lemon juice oil was wonderful, but the chicken was so good it didn't even need it. This recipe is definitely a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2008

    Flag

    I use Julia Child's whole roast chicken with lemon and herbs recipe, and this is quite similar, which caught my eye. I used bone in, skin on breasts. The aroma while roasting is fantastic. I too just squeezed the lemon juice over the top of the chicken along with the other roasting ingredients, and scattered minced parsley over the top with another squeeze of lemon. Oh, I also dotted a little bit of butter on each breast just because that's would Julia would do :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2008

    Flag

    Easy to make, and absolutely delicious! The whole family liked it, that doesn't happen often!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.