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.


  • 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


  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.

1 comment:

nick&abby said...

Ooh yummy! This is officially on next week's menu :)

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