Bay Leaf Chicken With Orange Parsley Salad Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl.
• Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste.
• Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan.
• Roast until the juices run clear at the inner thigh, about 2 hours.
• Let the bird rest for 20 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, shaking once, until golden and fragrant, 10 minutes. Transfer to a plate to cool.
• With a vegetable peeler, peel 8 long pieces of zest from orange; cut lengthwise into very thin strips. Halve orange; squeeze 2 tablespoons juice into a medium bowl (reserve unused portion for another use). Add vinegar, onion, and salt; let stand 10 minutes. Add capers, olives, parsley, pine nuts, and zest to bowl. Season with pepper; toss thoroughly with oil. Divide among six plates.