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Danielle is going Back to Basics with this whole roasted chicken. Find out her tips to roasting the perfect chicken — either whole or spatchcock — with an easy and flavorful marinade that you’ll want to make again and again. Plus roast veggies right in the pan and you’ve got a dinner all in one dish!
Get the Recipe:
2 whole chickens or spatchcock chickens
2 cups loosely packed fresh parsley
8 cloves garlic
zest and juice of 2 lemons
2 tablespoons Reine de Dijon Dijon Mustard
1/2 cup Gefen Olive Oil + 1 teaspoon for seasoning
2 teaspoons Kosher salt + 1/4 teaspoon for seasoning
2 teaspoons black pepper + 1/4 teaspoon for seasoning
1 bulb fennel, roughy chopped to 1-inch pieces
3 carrots, peeled and chopped to 1-inch pieces
Get the full recipe here!
For more Danielle, check out Dinner with Danielle!
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