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
Yield
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

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.

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.

Potato Salad with Bacon and Parsley

Potato Salad with bacon and parsley


***Susan's Note: I used less parsley than called for in this recipe.

Serves 6
Hands-On Time: 10m
Total Time: 25m
Ingredients
1 1/2 pounds new potatoes
kosher salt and black pepper
4 slices bacon
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped
Directions
Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Light and Creamy Potato Salad

Light and Creamy Potato Salad

**Susan's Note: This was a nice alternative to regular potato salad. I have to say, I don't like having to buy ingredients I wouldn't normally use, like buttermilk, but other than that it was great.

Good Housekeeping June 2010
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.

Yields: 12 side-dish servings

Total Time: 1 hr

4 pound(s) small red potatoes, scrubbed and cut in quarters
Salt and pepper
1/4 cup(s) dry white wine
1/2 cup(s) low-fat buttermilk
1/4 cup(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1 cup(s) packed fresh basil leaves, very thinly sliced
Chopped fresh chives, for garnish

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Directions

1.In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
2.To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
3.Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

Nutritional Information
(per serving)

Calories 160
Total Fat 2g
Saturated Fat 0
Cholesterol 2mg
Sodium 135mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --

Apricot dijon Chicken with Red Roasted pOtatoes and Haricots Verts

My absolute FAVORITE for company:
http://www.marthastewart.com/portal/site/mslo/menuitem.3a0656639de62ad593598e10d373a0a0/?vgnextoid=2cd94c295b9f3110VgnVCM1000003d370a0aRCRD



Haricots Verts with Pecans and Lemon
From:
Martha Stewart Living

Prep: 10 minutes
Total: 20 minutes
Ingredients

Serves 4

* Coarse salt
* 1 pound haricots verts or thin green beans, trimmed
* 1/2 cup pecans
* 3 tablespoons sherry vinegar
* 1 teaspoon sugar
* Freshly ground pepper
* 1/4 cup olive oil
* 1 teaspoon freshly grated lemon zest

Directions

1. Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
2. Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
3. Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.


ROASTED RED POTATOES
nOTE: I don't use this recipe. I cover the potatoes in 1 TBSP of oil and one packet of Hidden Valley Ranch Seasoning/Dip Mix and toss in a big ziploc bag. - Susan

If you prefer, use fresh thyme instead of the rosemary. Any leftover potatoes can be mashed the next day (the crisp pieces add unexpected crunch), or tossed with mayonnaise or dressing to make potato salad.

Prep: 5 minutes
Total: 35 minutes
Ingredients

Serves 4

* 1 1/2 pounds baby red potatoes, quartered
* 2 tablespoons olive oil
* 2 tablespoons coarsely chopped fresh rosemary
* Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees. Toss potatoes, oil, and rosemary on a rimmed baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.



Apricot-Dijon-Glazed Chicken
From:
Martha Stewart Living

Prep: 5 minutes
Total: 50 minutes
Ingredients

Serves 4

* 8 chicken thighs (OR 4-6 CHICKEN BREASTS)
* Coarse salt and freshly ground pepper
* 1 jar (12 ounces) apricot jam
* 2 tablespoons honey
* 2 tablespoons Dijon mustard

Directions

1. Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside.
2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly.
3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.