Put the onion in the cavity of the Chicken. (Just for flavor)
Mince the garlic and finely chop the rosemary. Mix in a bowl with the olive oil, and Rub all over the chicken.
Put in the preheated Oven, Cook until Crispy Brown on top. You can choose to use a thermometer, put it in the thickest part of meat (typically the thigh), until the temperature reads 165 . About an Hour (depends on the oven)
Potatoes in a Medium Dice (I say 1 per person), mix with minced garlic and rosemary (onions, too if you like), add enough olive oil to coat potatoes. Place in a metal pan. Cook for 20-25 minutes, towards the end of the chicken being almost done.
It flavors anything you add it to. Though, just don’t go adding it to everything. It may not taste good on a scoop of ice cream. Parsley is a herb that rarely is out of season, you can find it year around at most grocery stores.
There are two different types of parsley: Flat Leaf (Italian parsley), curly leaf:
Flat Leaf parsley has a bolder taste, more difficult to chop finely. (flat leafs are hard to chop, really the are but this is the type you would use specifically in your dishes)
Curly Parsley is suited for fine chopping, also a great looking garnish. (this is the garnish)
This Herb has great versatility as a seasoning into almost anything. We chopped tons of it in culinary school. We had to perfect chopping it to make it beautifully for sauces, and soups. (can’t have an ugly soup, now can we?) It is not meant to be overcooked, it loses its’ flavors. If you are adding it to hot food, add it at the end. Fresh parsley is best, dry parsley can lose flavor and has a less than beautiful color. Fresh anything is always better for nutritional reasons.Wash it well to get dirt and other foreign objects extracted from the leaves, and dry before chopping. It is difficult to handle if it is wet, it will stick to your fingers like glitter. A Reason why well dried parsley is recommended before chopping. So don’t be lazy.
Chop close in time to when you will use or serve, it will lose color after a period of time due to oxidation and bruising from the knife.
Don’t throw away the stems they can be used as well, especially in a stock for some of the best soups.
Parsley can be confused with Cilantro AKA Chinese Parsley AKA Coriander (it has an almost identical look and smell) The taste is different. It was easily mixed up a lot in culinary school.
Cilantro (Photo credit: mattjb)
I see Coriander here in Germany more than Parsley.
If you are familiar with french cooking: you can use parsley in a Bouquet Garni (A bundle of fresh herbs) used in stocks, soups, and sauces. The basis for any great meal. Or maybe a Persillade: Garlic and parsley finely chopped together used in French cuisine.
It’s flavor enhances many plates..
So don’t knock it and let it just lie on your plate, make use of it. You will find it can change a dish from yuck to yum!