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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Advertisement
Anonymous
Rating: Unrated
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