Yesterday, for our New Year’s Day dinner, we tried a different take on Hamersley’s Roast Chicken recipe – one of our all time winter favorites. If you’re ever in Boston, you just have to go get the real thing at Hamersley’s Bistro!
For years, we’ve been making this dish based upon an older version of the recipe that we had found in Fine Cooking magazine almost 10 years ago. We came across this new recipe on the Relish web site and decided to try it instead.
The primary difference is in the marinade – with the new version including parsley and not including lemon juice. We made and applied the marinade ahead of time and let the chicken rest in the refrigerator for about 5 hours before starting cooking.
The result? Clearly a very moist, tasty chicken – with a different flavor in the skin crust from the parsley. The juices – including about ten roasted and crushed garlic cloves along with added lemon juice – added a final touch of flavor. We cooked the chicken with onions and roast potatoes along with roasting some tomatoes and green beans for sides.
All in all, it was a delightful winter meal on a cool and grey New Year’s Day afternoon.
Scott's Kitchen 