Provence Chicken

Provence Chicken
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Ingredients

1 small bunch fresh parsley, chopped
2 garlic cloves, coarsely chopped
1 large shallot, coarsely chopped
1 tablespoon herbes de provence
1 sprig fresh rosemary, stem removed
1 1/2 tablespoons Dijon-style mustard 1 teaspoon kosher salt
1 teaspoon ground black pepper
3 tablespoons olive oil
grated zest of 1 lemon
6 pound whole roasting chicken giblets and neck removed
4 cups water or chicken broth

Instructions

Add parsley, garlic, shallot, herbes de Provence, rosemary, mustard, salt, and black pepper to food processor. Cover and pulse until mixture is finely chopped. With processor running, slowly add 3 tablespoons olive oil. Continue processing until smooth paste forms. Add lemon zest and pulse. Rub parsley mixture on chicken, on all sides, under skin, and inside cavity. Set to STOVETOP HIGH and add chicken to pot. Cook 15 minutes or until chicken is browned on all sides. Remove chicken from pot. Pour water into pot. Place chicken on roasting rack and place rack into pot. Set OVEN to 350°F for 1 hour, 15 minutes. Cover and cook until chicken is cooked through.

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