Lemon, parsley, and parmesan with chicken and potatoes

By LDenvir

Ingredients

• 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
• 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

Preparation

Step 1

Preheat oven to 425 degrees F. 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 F; 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 F, 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.
Active time: 15 minutes
Total time: 1 hour 40 minutes