lemon, parsley, and parmesan

I'm on a health-kick after eating my weight in sweets over the holidays. As soon as I got home I filled our fridge with produce and started looking for some new recipes to try. My mom gifted me a free subscription to Martha Stewart Living (thanks mom!) and Martha always has good recipes. I made this one the other night and it was DIVINE (without even including butter *shock*).   

Try it. 

When I make it again, I think I will bake only chicken breasts, instead of the whole bird (though I plan to use the carcass for stock/soup tomorrow) and I will put the sauce into the oven for the last few minutes so it's warm.

INGREDIENTS

• 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

1. 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.
2. Toss potatoes and 2 tablespoons 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 on potatoes.
   
   
   FULL RECIPE