Gremolata Chicken

serves 4

1 lemon, rind (no pith!) and juice
3 cloves of garlic
1/4 cup parsley
1 Tablespoon olive oil
1 teaspoon salt
pepper to taste
1 chicken (2 1/2-4 1/2 lbs)

Preheat oven to 450 degrees. In the food processor pulse the lemon rind, garlic, parsley and salt. Add the lemon juice, olive and pepper. This will be used as a marinade so if some of the lemon remains in strips that's fine. Place chicken in a large plastic bag, add the marinate and seal. Marinate in the fridge for at least one hour, ideally 24 hours if you've got the time, but I never seem to...

Slice the chicken along the backbone. Flatten the bird with the palm of your hand. Pat dry and place skin side up on a rack set in foil-lined pan. Bake at 450 degrees for around 30 minutes or until juices run clear or temperature reads 180 degrees. Time is dependent upon the size of the chicken. Let stand for 5 minutes before cutting into quarters or halves.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote Wine Passport:Portugal.


If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Cooking with Amy.


If you liked this recipe, you may also like these chicken/poultry and wine recipe pairings:




Return to recipe homepage.