Lemon, Parsley, and Parmesan plus Chicken and Potatoes

56 Ratings
  • 5 16
  • 4 15
  • 3 15
  • 2 6
  • 1 4

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

Martha Stewart Living, January 2012

Gallery

Credit: Hans Gissinger

Recipe Summary

prep:
15 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

For the Chicken and Potatoes
For the Sauce

Directions

  • 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.

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

  • 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.

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

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Reviews (4)

56 Ratings
  • 5 16
  • 4 15
  • 3 15
  • 2 6
  • 1 4
Martha Stewart Member
01/08/2014
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.
Martha Stewart Member
02/14/2013
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.
Martha Stewart Member
01/19/2012
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.
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Martha Stewart Member
01/18/2012
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: http://wp.me/plYaL-1E8
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