Lemon, Parsley, and Parmesan Over Chicken and Potatoes

Yield 4 servings


For the Chicken and Potatoes

For the Sauce


  1. Preheat your oven to 425 degrees.  Place the chicken, breast side up, on a baking sheet.  Rub it with 2 tablespoons of oil; season it generously with salt and pepper.  Place the parsley and 1 half of the lemon inside the cavity (such a nice way to say “stuff the chicken”).  Tie the legs together with kitchen twine.
  2. Toss the potatoes with 2 tablespoons of oil.  Drizzle them with the juice from the remaining lemon half.  Season the potatoes with salt and pepper and scatter the potatoes along the chicken.
  3. Roast all of it for 15 minutes.  Reduce the temperature to 375 degrees; cook for 25 minutes.  Rotate the pan, toss the potatoes, and cook until the 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 the chicken and potatoes stand for 10 minutes.
  4. Meanwhile, make the sauce:  Combine all of the sauce ingredients.  After 10 minutes, brush the sauce on the chicken and drizzle on the potatoes.

Recipe by Unruly Bliss at