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Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

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

  • Prep:
  • Total Time:
  • Servings: 6
Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Photography: Hans Gissinger

Source: Martha Stewart Living, January 2012


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


  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 (4)

  • Kaetchen 8 Jan, 2014

    The freshness of the lemon harmonizes well with the other ingredients. Because we like dark meat, I used four legs-thighs and put a quarter of a small lemon and the parsley under each one. I didn't rub the chicken with olive oil and I only used one tablespoon for the potatoes. There was plenty of fat for the potatoes to roast in, but not too much. Also, 1 pound of potatoes is stingy for 6 servings. Next time I would make less sauce, perhaps by reducing the olive oil to 1/3 cup.

  • Maddyd51 14 Feb, 2013

    Loved it! I had lots of juices in the pan, but the potatoes sort of fried in it. I actually turned each one over instead of tossing them once they had been cooking. I agree that the skin on the bottom wasn't crispy, but we don't ever eat that part anyways, so it didn't matter! The rest of the skin was perfect.

  • Digigirl 19 Jan, 2012

    Eh. The top of the chicken got nice and crispy but the bottom (and bottom of the sides), the skin limp and soggy from being right on the pan. I found the sauce very oily. Flavor was okay, but nothing exceptional. I'll be going back to my Cooks Illustrated roast chicken method.

  • brettesember 18 Jan, 2012

    I really loved this sauce. Not so much a fan of roasting it all together. I had about an inch of juice in the pan so the potatoes were not crisp. Definitely make the sauce though. Here are my results:

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