Back to Lemon, Parsley, and Parmesan plus Chicken and Potatoes All Reviews for Lemon, Parsley, and Parmesan plus Chicken and Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lemon, Parsley, and Parmesan plus Chicken and Potatoes Credit: Hans Gissinger Recipe Summary prep: 15 mins total: 1 hr 40 mins Servings: 6

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

Gallery Lemon, Parsley, and Parmesan plus Chicken and Potatoes Credit: Hans Gissinger

Recipe Summary prep: 15 mins total: 1 hr 40 mins Servings: 6

Lemon, Parsley, and Parmesan plus Chicken and Potatoes      Credit: Hans Gissinger

Lemon, Parsley, and Parmesan plus Chicken and Potatoes

Credit: Hans Gissinger

Lemon, Parsley, and Parmesan plus Chicken and Potatoes

Recipe Summary prep: 15 mins total: 1 hr 40 mins Servings: 6

Recipe Summary

prep: 15 mins total: 1 hr 40 mins

Servings: 6

prep: 15 mins

total: 1 hr 40 mins

prep:

15 mins

total:

1 hr 40 mins

Servings: 6

6

Ingredients

Ingredients

  • 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

  • 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.

Reviews (4)

 Add Rating & Review     56 Ratings   5 star values:        16    4 star values:        15    3 star values:        15    2 star values:        6    1 star values:        4

Reviews (4)

Add Rating & Review     56 Ratings   5 star values:        16    4 star values:        15    3 star values:        15    2 star values:        6    1 star values:        4

Add Rating & Review

56 Ratings 5 star values: 16 4 star values: 15 3 star values: 15 2 star values: 6 1 star values: 4

56 Ratings 5 star values: 16 4 star values: 15 3 star values: 15 2 star values: 6 1 star values: 4

56 Ratings 5 star values: 16 4 star values: 15 3 star values: 15 2 star values: 6 1 star values: 4

  • 5 star values: 16 4 star values: 15 3 star values: 15 2 star values: 6 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       01/08/2014   The freshness of the lemon harmonizes well with the other ingredients. Because we like dark meat, I used four legs-thighs and put a quarter of a small lemon and the parsley under each one. I didn't rub the chicken with olive oil and I only used one tablespoon for the potatoes. There was plenty of fat for the potatoes to roast in, but not too much. Also, 1 pound of potatoes is stingy for 6 servings. Next time I would make less sauce, perhaps by reducing the olive oil to 1/3 cup.  

Martha Stewart Member     Rating: Unrated       02/14/2013   Loved it! I had lots of juices in the pan, but the potatoes sort of fried in it. I actually turned each one over instead of tossing them once they had been cooking. I agree that the skin on the bottom wasn't crispy, but we don't ever eat that part anyways, so it didn't matter! The rest of the skin was perfect.  

Martha Stewart Member     Rating: Unrated       01/19/2012   Eh. The top of the chicken got nice and crispy but the bottom (and bottom of the sides), the skin limp and soggy from being right on the pan. I found the sauce very oily. Flavor was okay, but nothing exceptional. I'll be going back to my Cooks Illustrated roast chicken method.  

Martha Stewart Member     Rating: Unrated       01/18/2012   I really loved this sauce. Not so much a fan of roasting it all together. I had about an inch of juice in the pan so the potatoes were not crisp. Definitely make the sauce though. Here are my results: http://wp.me/plYaL-1E8

    Martha Stewart Member

    Rating: 5 stars 01/08/2014

The freshness of the lemon harmonizes well with the other ingredients. Because we like dark meat, I used four legs-thighs and put a quarter of a small lemon and the parsley under each one. I didn’t rub the chicken with olive oil and I only used one tablespoon for the potatoes. There was plenty of fat for the potatoes to roast in, but not too much. Also, 1 pound of potatoes is stingy for 6 servings. Next time I would make less sauce, perhaps by reducing the olive oil to 1/3 cup.

Rating: 5 stars

Rating: Unrated 02/14/2013

Loved it! I had lots of juices in the pan, but the potatoes sort of fried in it. I actually turned each one over instead of tossing them once they had been cooking. I agree that the skin on the bottom wasn’t crispy, but we don’t ever eat that part anyways, so it didn’t matter! The rest of the skin was perfect.

Rating: Unrated

Rating: Unrated 01/19/2012

Eh. The top of the chicken got nice and crispy but the bottom (and bottom of the sides), the skin limp and soggy from being right on the pan. I found the sauce very oily. Flavor was okay, but nothing exceptional. I’ll be going back to my Cooks Illustrated roast chicken method.

Rating: Unrated 01/18/2012

I really loved this sauce. Not so much a fan of roasting it all together. I had about an inch of juice in the pan so the potatoes were not crisp. Definitely make the sauce though. Here are my results: http://wp.me/plYaL-1E8

All Reviews for Lemon, Parsley, and Parmesan plus Chicken and Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon, Parsley, and Parmesan plus Chicken and Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest