New This Month

Lemon, Parsley, and Parmesan plus Chicken and Potatoes

56

Your roast chicken will reach new heights with this simple sauce.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Hans Gissinger

Source: Martha Stewart Living, January 2012

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.

Reviews Add a comment