Hamersley's roast chicken with garlic, lemon, and parsley from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Notes about this recipe

  • lorloff on February 07, 2016

    ThIs will become our go to recipients for roast chicken. The technique is fantastic broiling to crisp the skin and heat through at the end. Needed to add more chicken stock to make the sauce. The sauce made from the herb rub marinade mis amazing. Stongly recommended recipe.

  • Delys77 on February 04, 2013

    This makes a very nice roast chicken. The bird is flavourful, juicy and tender, and the sauce is delicious. My only changes would be to cut the russet smaller as it was a little large and not so attractive on the plate. Also, I would toss the onion and potato with the oil and salt and pepper so that the seasoning adheres better. My single chicken was about 4lbs and took closer to 1h20.

  • DKennedy on October 31, 2012

    This recipe makes two chickens, perfect for dinner with lots of leftovers later in the week. The marinade can be made the night before. Put it on like a wet rub. The resulting sauce is scrumptious. Great over the chicken, veggies and mashed potatoes.

  • Beeg on February 03, 2010

    So delicious--he will never take it off the menu!

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