Roast Chicken & Potatoes with Lemon, Parsley, & Parmesan

Every girl needs at least one go-to roast chicken recipe in her repertoire. It's an impressive meal that presents beautifully at a dinner party, but, surprisingly, isn't so laborious that you wouldn't want to make it on any weeknight. This recipe combines the clean, bright flavors of lemon and parsley with the sharp nuttiness of Parmesan. And who doesn't love any dish that has good cheese in it?

Lemon, Parsley, and Parmesan Chicken & Potatoes
For chicken and potatoes:
1 whole organic chicken (3½ lbs)
¼ cup extra-virgin olive oil
coarse salt and freshly ground pepper
½ cup finely chopped flat-leaf parsley
1 lemon, halved
1 lb fingerling potatoes, halved

For sauce:
2 cloves of garlic, minced
½ cup finely chopped flat-leaf parsley
½ cup extra-virgin olive oil
1 lemon, zested (2 teaspoons) and juiced (1½ tablespoons)
½ cup grated Parmesan cheese
½ teaspoon coarse salt
pinch of red pepper flakes (optional)

Preheat oven to 425°.  Put chicken, breast side up, on a baking sheet and rub with 2 tablespoons of oil. Season generously with salt and pepper. Put the parsley and the lemon halves in the cavity, and tie the legs together with kitchen twine.

Toss the potatoes with 2 tablespoons of  oil and season with salt and pepper. Scatter the potatoes around the chicken.

Roast the chicken and potatoes for 15 minutes, then reduce the heat to 375° and continue cooking for 25 minutes. Rotate the pan, toss the potatoes, and continue roasting for another 25 minutes, or until a thermometer inserted into the thickest part of the chicken thigh reads 165° (make sure the thermometer isn't touching any bone). Take the chicken out of the oven and let it rest while you make the sauce.

To make the sauce simply combine all the ingredients. Drizzle the sauce over the chicken and potatoes (place chicken and potatoes on a serving platter first, if you're using one). Enjoy!

photography by Angelica Golden