Parsley-Stuffed Chicken – a delicious recipe with chicken, salt, olive oil, garlic, lemons, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Separate skin from the body of the chicken.
3
In a bowl, mix olive oil, oregano, basil and salt.
4
Rub 3/4 of the mixture between the skin and the meat of the chicken. Rub the rest into the skin.
5
Put slices of lemon and cloves of garlic into the chicken.
6
Stuff the bunch of the parsley into chicken's rear, stalk first, press it in firmly so that as much parsley as possible would get inside. You will still have a healthy bunch of leaves outside, that's fine.
7
Pour the sea salt onto the cooking sheet, spread evenly, like sand on the beach.
8
Place the chicken on the salt (with the back downwards).
9
Bake for about one hour or until the skin is nicely crispy.
296
kcal
Calories
16
g
Fat
29
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium chicken, 1 1/2 - 2 lbs sea salt, 4 tablespoons olive oil, 3 garlic cloves, and more.
Yes, Parsley-Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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