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Lemon, Parsley, and Parmesan plus Chicken and Potatoes

Recipe photo courtesy of Hans Gissinger

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

Source: Martha Stewart Living, January 2012
Total Time Prep Servings


For the Chicken and Potatoes

For the Sauce


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How would you rate this recipe?
  • MS112611425
    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.
  • MS10512978
    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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