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 youll want to make again and again. Plus roast veggies right in the pan and youve 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 piecesGet the full recipe here: https://www.kosher.com/recipe/whole-roasted-lemon-garlic-chicken-6071
