Cookbook:Mediterranean Green Chicken

| Mediterranean cuisine

Ingredients

 * 1 bunch curly parsley, washed
 * 2 shallots, peeled and coarsely chopped
 * 3 cloves garlic
 * 6 tablespoons olive oil
 * 3 tablespoons Dijon mustard
 * 1 tablespoons Italian herb blend
 * Juice of 1 lemon
 * 2 tablespoons black pepper
 * ¼ teaspoon salt
 * 1 whole chicken, cut up (or any 8 chicken pieces—any combination of leg, breast, thigh, and wing)

Procedure

 * 1) In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt. Purée.
 * 2) Transfer mixture to a gallon zip-lock bag.
 * 3) Add chicken, making sure it's covered on all sides by the marinade.
 * 4) Seal bag and refrigerate for an hour.
 * 5) Preheat oven to 300°F (150C).
 * 6) Transfer chicken pieces to a rimmed baking sheet.
 * 7) Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear.