Saturday, January 14, 2012

Lemon, Parsley and Parmesan Plus Chicken and Potatoes

Lemon, Parsley, and Parmesan Plus Chicken and Potatoes

Your roast chicken will reach new heights with this simple sauce.
Martha Stewart Living, January 2012
Prep Time
15 minutes
Total Time
1 hour 40 minutes
Serves 6

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


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.

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.