DSC05463Of all the proteins I serve them, my kids enjoy chicken the least.

My go-to quick meal often involves a rotisserie chicken from Whole Foods and the kids usually gripe and complain about it.  Same with my whole smoked chickens and baked chicken parts (which, incidentally are basted in duck fat* and I happen to think are divine.)

So when I hit on a chicken recipe that they like, I know I’ve really struck gold.

When I made this dish, I had three major goals in mind.  First, I needed a quick and simple prep along with easy clean up.  Second, parsley is just about the only thing I am growing well in my yard at present, so I wanted to use some.  And, third, I wanted to re-create some chicken that the kids enjoyed from the Whole Foods hot bar a few weeks ago.  (Which I bought them instead of a rotisserie to avoid the groans.)DSC05465

That dish was a lemon, parsley and garlic number.  My version is a little lighter, invariably simpler and really delicious.

The recipe calls for only one measuring tool – a quarter cup.  That cuts down on the required clean up.  If you want to make the dish a smidge more complicated and complex, you could add a clove of freshly-pressed garlic when you toss in the zest and parsley.

I hope you and yours enjoy!

(*This recipe also calls for duck fat which, if you can get your hands on some is by far the preferred fat.  Any other healthful solid fat should work nicely as a sub.  Remember, never buy a “hydrogenated” or “partially hydrogenated” fat.)

Lemon Parsley Chicken
 
Author:
Ingredients
  • ¼ cup fresh curly-leaf parsley, chopped
  • zest of one lemon
  • juice of one lemon
  • ¼ cup duck fat
  • 8-12 chicken drumsticks
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Melt duck fat in a saucepan over very low heat.
  3. Arrange chicken in baking dish.
  4. Salt and pepper the drumsticks to taste.
  5. Add lemon juice to the fat and pour this mixture over the chicken.
  6. Coat the drumsticks with the mixture.
  7. Sprinkle lemon zest over drumsticks.
  8. Sprinkle parsley over drumsticks.
  9. Turn chicken to coat.
  10. Bake at 375 degrees F for 15 minutes.
  11. Turn the drumsticks over, carefully.
  12. Continue cooking until internal temp reaches 165 degrees F.

This has been shared on Nourishing Joy’s Thank Goodness It’s Monday #42.  Go check it out!

19 Responses to “Lemon Parsley Chicken”

  1. on 28 Oct 2013 at 11:19 amSarah

    I really want to make this, but I’m late to the fat game. How do you get your duck fat? I assume you make it – tell me more!

  2. on 28 Oct 2013 at 11:36 amKristine Rudolph

    Oh, heck no. I have tried to render it from a breast I bought but I was not, shall we say, very successful?

    I get a good quality duck fat at WFM but you can order from fatworks – http://fatworks.wazala.com – whose duck fat is ungodly good. My mom gave me some as a gift and I treasured every last bit.

    Duck fat on roasted veggies – like asparagus, broccolette, brussels sprouts … game changer.

  3. on 28 Oct 2013 at 11:36 amSarah

    OK! I feel less bad now! I thought you were over there rendering fat and I was feeling very behind the game :) Going to order some now!

    Can’t wait! Thank you :) xoxo

  4. on 28 Oct 2013 at 11:37 amKristine Rudolph

    You may not be thanking me once you are addicted to the stuff! ;)

  5. on 28 Oct 2013 at 11:45 amSarah

    Just ordered two jars. If someone had told me a few years ago that I’d be ordering fat off of the internet, I wouldn’t have believed them!

  6. on 28 Oct 2013 at 11:46 amKristine Rudolph

    LOVE IT!

  7. on 28 Oct 2013 at 9:45 pmVictoria

    OK, so I had lots of parsley growing in the yard and some nice organic chicken breast available, so I thought I would give this recipe a try tonight. Roasted some brussels sprouts to go along with it and it turned out great. The boys ate all of the chicken!! Thanks Kristine!

  8. on 29 Oct 2013 at 8:23 amKristine Rudolph

    Oh, that’s so terrific to hear!

    Clearly the parsley is doing well in our climate right now. It seems to be the only thing I can successfully grow!

  9. on 06 Nov 2013 at 12:20 am35 Easy Paleo Chicken Recipes

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  10. on 06 Apr 2014 at 5:59 pmJamil

    what can be used instead of the duck fat?

    Thanks. :)

  11. on 06 Apr 2014 at 10:26 pmKristine Rudolph

    Any safe solid fat should do – bacon grease, lard, butter, ghee, etc. Just nothing hydrogenated or with a low smoke point.

  12. on 06 Apr 2014 at 10:26 pmKristine Rudolph

    (But duck fat is sublime!)

  13. on 07 Apr 2014 at 6:17 pmTricia Bell

    Is was desperate for a quick chicken bake tonight as the grill so out of service! I didn’t have duck fat, so I used coconut oil; I didn’t have parsley, so I used cilantro! Fantastic and easy! Thanks!

  14. on 07 Apr 2014 at 9:14 pmKristine Rudolph

    That combo sounds delish!!

  15. on 29 Apr 2014 at 8:37 pmYoli

    Thanks for posting this! I had a cut-up fryer in the fridge and wanted something to cook in my waterless pan. I was thinking something along the lines of a tomato base but I came upon this recipe and I currently have parsley growing like crazy. I don’t even like it but that and the green onions seem to be oblivious to cold, droughts and heat! Crazy! Anyways, I made it pretty much like the recipe except I only have coconut oil and lard so I went with the lard. Oh, I also only had limes, so I used those instead. Threw it all in a pan, put the lid on, ran downtown to drop off my kid at the skatepark came back so my other kid could go to his college class and when I got home it was already done! It was SOOOOOO tender and juicy! I’ll probably add fresh garlic next time and I LOVE cilatro, so I’ll probably try it that way too! Thanks for the duckfat tip! Been hearing/reading about it so now I’ve gotta have me some!

  16. on 29 Apr 2014 at 8:59 pmKristine Rudolph

    Oh, I am so glad that you loved it! Easy is the name of the game around here. ;)

  17. on 07 Jun 2014 at 7:21 am50 Yummy Paleo Chicken Recipes

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