INGREDIENTS
1
(3- to 4-lb.) whole chicken
3
garlic cloves, peeled and quartered
1 cup
loosely packed fresh flat-leaf parsley leaves
1/4 cup
extra virgin olive oil
1 tbsp
fresh rosemary leaves
1 tbsp
lemon zest
2 tbsp
fresh lemon juice
1 1/2 tsp
kosher salt
1 1/2 tsp
herbes de Provence
1 tsp
freshly ground pepper