Parsley Chicken

Ingredients

• 1 chicken (about 1.2 kg)
• Salt
• Pepper (freshly ground)
• 3 handfuls parsley
• 2 rolls (from yesterday)
• 1 tsp lemon zest
• 2 Eggs
• 80 g flour
• 4 Tbsp sunflower oil

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat.

2. 2.

   Wash and pat dry the chicken. Using a poultry shears, cut into 6-8 pieces; season each with salt and pepper. Rinse the parsley and shake dry. Set aside 5-6 stems. Roughly chop the remaining leaves in a food processor. Tear the rolls roughly, add to the parsley, and pulse until fine herb crumbs form. Mix in the lemon zest.

3. 3.

   Whisk the eggs in a shallow dish. Sprinkle flour and the crumb mixture on a plate. First dredge each chicken piece in flour, then dip in egg, and coat with the crumbs. Arrange on a baking sheet lined with parchment and bake for about 35 minutes.

4. 4.

   Lightly crush the remaining parsley with sunflower oil in a mortar. Distribute over the cooked chicken pieces before serving.