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Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Your roast chicken will reach new heights with this simple sauce.
Martha Stewart Living, January 2012
  • Prep Time 15 minutes
  • Total Time 1 hour 40 minutes
  • Yield Serves 6
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Ingredients

  • For the Chicken and Potatoes

    • 1 whole organic chicken (about 3 1/2 pounds)
    • 1/4 cup extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1/2 cup finely chopped flat-leaf parsley
    • 1 lemon, halved
    • 1 pound fingerling potatoes, halved or cut into thirds if large
  • For the Sauce

    • 2 cloves garlic, minced
    • 1/2 cup finely chopped flat-leaf parsley
    • 1/2 cup extra-virgin olive oil
    • 1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
    • 1/2 cup grated Parmesan cheese
    • 1/2 teaspoon coarse salt
    • Pinch of red-pepper flakes

Directions

  1. Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.

  2. Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.

  3. Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.

  4. Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

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