Lemon Parsley Chicken (Dairy-Free)

Posted on August 25, 2012. Filed under: Chicken, Main courses | Tags: , , , |

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Lemon Parsley Chicken 2

Lately I’ve preferred to bake a whole chicken rather than chicken filets. Filets are practically free of tasty fat and all other good things which the whole chicken has. What I like most is the crispy, fatty and tasty skin… Yes, I love to eat it but I also know many people who simply throw it away.

This dish is a hearty combination of few simple but appetizing — and healthy — ingredients. A few carefully thought elements create a tasty combination of flavors which are tied together with rich extra virgin olive oil.

 

 

 

Lemon Parsley Chicken (Dairy-Free)

1 whole (approx. 3 pounds = 1.4 kg) grass-fed/organic chicken (ready to bake)
1/4 cup = 60 ml organic extra virgin olive oil
1/4 cup = 60 ml freshly squeezed organic lemon juice
small bunch (= 0.7 oz = 20 g) fresh organic parsley
2 teaspoons unrefined sea salt (or to taste)

 

Directions

  1. Preheat the oven to 350 °F (175 °C).
  2. Place the chicken in a glass or ceramic baking dish breast-side up.
  3. Process the olive oil, lemon juice, parsley and salt in a food processor or with a hand blender into a smooth sauce.
  4. Pour the sauce over the chicken so that every part of the chicken is covered by the sauce.
  5. Bake in the oven altogether 1.5 hours (or until the juices run clear), turning every half an hour and basting with the fluid from the bottom of the baking dish.

 

 

 

Nutrition information Protein Fat Net carbs kcal
In total: 203.7 g 175.2 g 1.8 g 2396 kcal
Per portion if 4 portions in total: 50.9 g 43.8 g 0.4 g 599 kcal
Per portion if 6 portions in total: 33.9 g 29.2 g 0.3 g 399 kcal

 

Lemon Parsley Chicken

Tips for making the dish

This is a very simple dish to make. Just mix the sauce ingredients together and pour over the chicken so that every part of the chicken is covered with the sauce.

Turning the chicken every half an hour makes sure that it’s baked evenly and every side gets a nice color.

 

 

Sauce and Lemon Parsley Chicken

 

My experiments with the dish

I simply was thinking of flavors which would go together. The first experiment I tried with lime, garlic, olive oil and salt. It was nice, but I was hungering for more herbier flavor.

Parsley is thriving in my garden, so this dish was a perfect way to use it. I also had bought a big bag of organic lemons mainly for home-made lemonade, but I decided to use some lemon juice for this dish as well. I thought parsley and lemon go well together, and so they did!

 

Tips for variation

You can vary this dish very easily. Just substitute the ingredients which are not your favorite for something you are fond of. Substitute garlic for lemon, olive paste for salt, thyme for parsley, for example. Or add your preferred herbs and spices.

Instead of extra virgin olive oil — which has quite a strong taste — you can use milder tasting organic extra virgin coconut oil. Just melt the oil gently before combining it with other ingredients. Or, use melted organic butter instead of oil for a delicious buttery flavor.

If you don’t like a strong flavor of lemon, you can reduce the amount of lemon juice with one or even two tablespoons.

And last but not least, don’t throw away the carcass, use it for making delicious chicken stock!

 

 

Lemon Parsley Chicken - Serving Suggestion

 

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2 Responses to “Lemon Parsley Chicken (Dairy-Free)”

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I made this tonight, but I also added a few cloves of garlic to the mix. Then I put it over about 3lb (8 total) of chicken thighs; bone-in with the skin. It still blows me away that you come up with super simple recipes that are truly awesome tasting! I am so impressed!! We all each had a piece of the hemp/egg fluffy bread toasted with cream cheese on the side. The bread ended up soaking up a bunch of the juice and it was super yummy. I have a bunch of leftovers to have the next couple nights as well and I might freeze the rest.

I’m thinking about trying something similar again with cilantro, lime and garlic :)

Hi Deana, garlic is always nice :) I’m just so happy that you like my recipes! Personally I don’t like cilantro (so you won’t see it in my recipes…), but please feel free to add it to your dishes as much as you like!


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