- 6
Ingredients
- For chicken and potatoes:
- 1 whole chicken about 3.5 pounds
- 1/4 c extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 c 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 c finely chopped flat-leaf parsley
- 1/2 c extra-virgin olive oil
- 1 lemon, zested (2t) and juice (1 1/2 T)
- 1/2 c grated Parmesan cheese
- Pinch of red-pepper flakes
- I used regular potatoes and added carrots. Using a baking sheet with allow the potatoes to brown more than in a baking dish.
Preparation
Step 1
1. Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 T oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
2. Toss potatoes and 2 T oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
3. 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.
4. Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle potatoes.