Garlic-Parsley Chicken

To celebrate seven and a half years with my boyfriend, I made him another chicken (See Lemon Parsley Chicken). This time, I added garlic powder, which gave it a fantastic taste. Also, I made it easier for myself and simply placed the chicken breast-side up on the rack and stuck it in the oven. I baked it for 2 hours at 350, not turning it over once. It came out awesome! Crispy skin and tender meat.

The chicken marinating:

The chicken baked:

Also, the lemon didn’t roll out of the chicken this time, which was very nice. Last time I had a blast cleaning lemon juice off the floor and the counters.

Another view of the chicken:

I served the chicken with Fettucine Alfredo (courtesty of Buitoni pasta & sauce) and Sweet Carrots, using brown sugar instead of Sugar in the Raw.

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