Oh, and I also have a lovely big parsley plant outside so the parsley was nice and fresh.
This is such an easy dish, so easy, you can put it on and let it cook while you go do some thing fun, like, oh I don't know, cleaning out the vegetable drawer in the fridge or taking a nap or... Just kidding about the vegetable drawer, mine needs to be cleaned and it's been weighing on me.
To begin with, get yourself a nice roasting chicken, rinse it off if you like and then pat dry. Salt and pepper the inside of the chicken and then take a big handful of fresh parsley,
and stuff it inside.
Then get a heavy saucepan, pour in a little olive oil and then add about 2 tablespoons of butter to it, let it get hot and place the chicken in the pot, breast side down.
Brown it a little, then using a large fork, turn it on the side, brown that, then brown the other side, and finally brown the back. When it is browned on all sides, which will take about 30 minutes total, then place the chicken, breast side down in the pan.
Add some chicken stock, and a little water, I used 4 of my chicken stock cubes, and added an additional 1 cup of water. For a total of two cups of liquid. Placed the lid on the pot and walked away for 30 minutes. Came back and checked to make sure that the liquid hadn't cooked away, if it looks too low, go ahead and add another cup of water.
After 40 minutes I turned the chicken over and let rest on its back in the pot. Cook an additional 30 minutes or so, or until a thermometer placed in the breast meat measures 160 deg.
Remove the chicken to a platter to rest, and strain the liquid that's left in the pot into a smaller pan, if you like, or just add some flour and water you mixed together and use that to thicken the gravy. Taste at this point to see if you need to add some salt. If you want the gravy a little browner, add some Kitchen Bouquet or other gravy enhancer.
Slice the meat from the breast and serve with mashed potatoes and gravy. We also had some lovely asparagus with our meal.