So, while stuck at home recovering from a cold and strep throat, I had a chance to get caught up on my Martha Stewart Living magazines that I had let pile up over the holiday season. I stumbled upon some great recipes calling for Parmesan, parsley, and lemon. With Martha recipes, it is hit or miss for me. Many times they call for a lot of ingredients I don't have or look very complex but these recipes seemed right up my alley in skill level and ingredients needed. I decided to start with the Lemon, parsley, and Parmesan with chicken and potatoes. I love when a whole meal can be cooked with one recipe and one baking dish. The meal was pretty easy to make and the only thing I changed with the recipe was to add more garlic when called for. Oh and I used shredded Parmesan rather than grated, still tasted grrrrreat!
Ingredients
- 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
- 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
Preparation
Preheat oven to 425 degrees F. 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 F; 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 F, 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.
Active time: 15 minutes
Total time: 1 hour 40 minutes
Serving Size - Serves 6
Martha Stewart Living, January issue (2012)
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